This is our first official meal for the “Eat Local Challenge“.  Jen over at Use Real Butter, made this fantastic White Chili and we have been drooling all over the photos this weekend, so we added it to our list.  I normally do not make Chili as it is Lenny’s one true recipe that he likes to make, I don’t want to take that from him.  So, we are not calling it Chili, we are calling it soup!

The recipe was very easy; in fact, you can have dinner on the table in 45 minutes.  I thought it would be really spicy with the can of chilies and the cayenne pepper, but it was just plain flavorful, not over the top heat spicy.  I could not find any white beans at the market, so I used pinto beans, which in turn made it into pink chili SOUP.  The recipe made enough for us to have a hearty dinner and to have leftovers for lunch or maybe dinner on Monday night.  You will have to come dine with us again, to find out!

Thanks Jen, for a fantastic recipe!

Breakdown for this meal & the Eat Local Challenge:

Chicken – organic & free from Petaluma

Cheese – Vella Dry Jack local

Veggies – Organic and from California

Stock, beans & seasonings – organic, but not from the state.  We had on hand.