I found out that October is National Chili month. I protest. January should be National Chili Month. Wait, maybe January is too busy being National Hot Tea Month, Oatmeal Month AND National Clean Up Your Computer Month. I wonder what happened to poor old Oatmeal. Why doesn’t it get to be “National” Oatmeal Month instead of just ol’ Oatmeal Month. Does someone have a job in Washington anointing things and making “National” days? And, does he or she have a magic wand in their right desk drawer or a dart board to help choose what items to honor?

While you are pondering all that and the rest of this, be sure to find yourself some English Toffee to eat today. Afterall, January 8th IS National English Toffee Day.

Sometimes Chicken Chili can be bland. This is far from it thanks to the green chilies, cumin and oregano.

Easy and Flavorful Chicken Chili
Makes 6-8 servings

3 cans (15 ounce) white beans
2 cups chicken stock
1 Tablespoon olive oil
1 small onion, diced
1 clove garlic, minced
1 – 4 ounce can diced, mild green chillies
1 teaspoon cumin
1 teaspoon oregano
1/4 teaspoon cayenne
2 chicken breasts, cut into chunks
salt & pepper to taste
Shredded Monterey Jack cheese (optional) for garnish


Drain and rinse the beans. Put them in a soup pot with the chicken stock. Bring to a boil and then turn down and simmer. In a pan, heat olive oil. Add onion and garlic and cook for 2 minutes, stirring occasionally. Add the can of chilies and the spices. Heat for a few minutes until spices are fragrant. Add the onion and chili mixture and the chicken chunks to the beans. Simmer for about 30 minutes. Add salt and pepper if needed. If you like a little thicker or less “broth-y” soup, pulse an immersion blender in the pot or puree a few cups of the soup in a blender and add it back to the pot. Serve topped with shredded cheese.