This is kind of a soupy version of chili – almost a stew, really – but it’s terrific.

It’s got bacon in it, which is a great foil for the creamy white beans. To get it on the table even quicker, I skipped the pearl onions and shredded carrot and used diced onion and carrot instead. And it’s got lots of cumin in it. I think cumin is an absolute requirement when it comes to chili, especially the white variety.

I served the chili with a spicy cornbread that’s almost more like a dense muffin in texture. We loved it.

The recipe for the chili can be found at Leite’s Culinaria.

• White Bean and Bacon Chicken Chili (The Picky Palate Cookbook, p. 142)
• Firecracker Cornbread (101 Cookbooks)