So the last chili recipe that I posted was inspired by the beginning of football season. Well this one, kicks off the month of October and the fact that the temperature has finally dropped out of the 90's. Chili is such an easy,hearty meal during this time of year but you can only make chili so often (unless it is one of three things that you know how to cook<---the boyfriend). Because I like to avoid repetitive cooking, as it bores my mind and taste buds, I opted for white chicken chili. It is basically a swap of ground turkey for chicken and kidney beans for white beans: still an excellent combination of lean protein and fiber. To see suggested toppings, check out my post for turkey chili. Leftovers are just as good, if not better, than the day you cook the chili.

1. Spray large non-stick skillet with cooking spray. Add chicken and cook over medium heat 3 to 5 minutes, or until chicken is no longer pink. Stir occasionally.
2. In a medium sized sauce pan, stir together seasoning mix, water, beans, and tomatoes. Add cooked chicken and bring to a boil.
3. Cover and reduce heat to simmer for 10 minutes.