For today’s recipe Kara shares with us a delicious chili. Imagine how incredible this would be to eat on a winter’s evening! Serve with crusty bread.White Chili2 cans Great Northern Beans (any bean could do as well)2 cans white shoe peg corn (any corn will do)2 cans cream of mushroom soup1 can Rotel tomatoes (or off brand)1 can chicken broth1 pkg already cooked fajita chicken meat: cut into sm bites16 oz. Velveeta cheese (Do NOT freeze Velveeta)1 onion chopped1 lb. smoked sausagepepper and cumin to tasteThis is what we call a “dump” recipe. Just dump it in and freeze. This one takes 2 bags and you must remember NOT to freeze the Velveeta. Meat in one and all else in the other. Who cares what order…it’s just too much for 1 bag! Combine and simmer all except sausage. Be careful not to let the bottom scorch because of the Velveeta. Add sausage and cook on low for 30 to 45 min.