As a host or hostess, many times you don’t have the resources, or the time, to create everything from scratch.

And guess what…? There are no rules that say you have to bake a mean casserole, poach a perfect egg, or whip up a demi glaze to entertain guests. (Shocking, right?!).

Entertaining is about the company, the memories, and the experience. People will remember the event, not the twenty hours you slaved away in the kitchen to create it.

So give yourself a break. Don’t let Pinterest and the web scare you into thinking that you have to be a great cook to have a dinner party. It’s totally acceptable to go the semi-homemade (or even store bought!) route!

Sande Lee would be happy with today’s semi-homemade recipe that’s perfect for autumn nights, pupmkin carving parties, or just for a yummy meal with the fam.

I’m sharing a recipe for white bean chicken chili that is oh, so yummy and a cinch to make too!

Here’s what you’ll need to make your own:

2 packets of McCormick Chili White Chicken Seasoning

1 cup of shredded chicken

Corn – as much or as little as preferred (start with ½ cup – 1 cup (drained) or you can also use frozen corn)

¼ cup of chopped onions

¼ cup of green peppers, chopped (if you like your chili spicy, throw in 1 full jalapeno pepper too!)

Garlic

1 can of white beans (if you don’t have any, you can also use kidney or even black beans)

First, follow the directions on the back of the seasoning packet to start. (This is semi-homemade, after all!) I always double the batch, because although the packet states that there are four servings, they are TINY servings. I prefer big bowls of chili in my house. 😉

After you have followed the package directions and have your chili on the stove, I add the other ingredients (chicken, corn, onions, peppers, and garlic) to the pot.

The corn helps to sweeten the chili a little, since the chili already has a little kick to it, but if you love heat, add less corn and more peppers!

As you add ingredients, depending on the quantity, watch the consistency of your chili. This chili comes out really thick and I prefer mine with a little more liquid so you may need to use more a little more chicken broth or water to the pot.

Serve with shredded cheese, sour cream, and you can even top with a few chives too.

And don’t forget some rolls or warm bread on the side!

The chili will make 4-6 healthy sized portions.

It’s so easy to make, fast, and the addition of the fresh ingredients really takes this chili to the next level!

Photography by Haley Nord Photography