Chicken and White Bean Chili

     Fall is definitely in the air and all over our lawn!  Every time by dogs come back in the house after being outside, the wind blows in a ton of leaves.  This past weekend, we took advantage of the chill in the air and the pretty colors outside by visiting Jones' Pumpkin Farm.  My sister and her family are back in Connecticut, so we went with them.  I have gone with my sister and her kids every year since Jaxson, her oldest, was born.  It was fun to bring my own baby this year and share the experience with her, even though she slept a lot of the time. 
     Fall cooking is my favorite.  There is something inviting about making the transition from the fresh flavors of summer to the cozier, warmer dishes associated with autumn.  My friend Ali made a chicken and white bean chili over the weekend for a housewarming party she hosted.  I googled the recipe, originally from Better Homes and Gardens, but put my own spin on it...for convenience sake!

Chicken and White Bean Chili
Ingredients
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 cups vegetable broth
1 1/2 cups water, divided
1/2-1 lb chicken breast, cooked and cut into bite size pieces
1 1/2 tsp cumin
1/2 tsp salt
1 small can green chili peppers
1 can white beans (Navy or Cannellini)
3 tbsp flour

Method
1. In a medium dutch oven, saute onion and garlic in olive oil over medium high heat.
2. Add broth, water, chicken, cumin, salt, beans, and chili peppers.  Stir everything together and simmer for 15-20 minutes.
3. Whisk together the remaining 1/2 cup of water and the flour.  Stir into the chili.  Continue to simmer for 15-20 minutes.