cook: white chicken chili

Some days ago, I soaked 2 cups of dried small white beans and then boiled them for 45 minutes, and so the cannellini needed to still boil longer to make a poultry white chili. I thought I was going to use ground turkey, but the mom of my sister-in-law can't eat turkey because of gout. I scoured the internet for recipes and found a white chicken chili in New York Times Cooking. My brother's grandkids have liked my red chili con carne, and so I thought they would also enjoy my white one too.                

And I've bought another Dutch oven. I dropped my 5-quart pot on my kitchen floor and cracked both the Dutch oven which flaked off a large shard of enamel and chipped a tile on the floor. I've been so loathe to buy a Staub or Le Creuset Dutch oven because my Costco set were fine without the high price tag, and would a more expensive pot been of that much better quality? And so my new pot is my favorite material of black cast iron with the enamel in the interior, and it's got 2 lids, one glass and one metal which can do double duty cooking as well as lower sides. However, it doesn't arrive for a couple months, and so I'll use my stainless steel pot in the meantime. 

I'm pretty sure I could cook this white chili recipe from memory. I cooked the ground chicken in two batches, one with the herbs of dried oregano, hot smoked paprika, cumin, cayenne, jalapeno, and cilantro and one with the corn and then put it all into the same pot with the beans and chicken broth to simmer with salt and pepper in between 

I also brought for the meal train, pickled jalapenos (already made a week ago) and pickled radish and red onion.

The relatives loved the white chili and asked for the recipe. One sister-in-law said she appreciated that the chili didn't give her gas and thought it was because I had soaked dried beans and boiled them.