News and Insights

FINN Chicago Chili Cook-off 2025

February 7, 2025

FINN’s Chicago office turned up the heat and shook off the winter chill with a flavorful and fun chili cook-off.

The competition was fierce, the flavors bold, and the judging intense. But in the end, only one FINNster could claim the top spot.

Marley Vawter, Associate Vice President, took home first prize with her mouthwatering white bean chili. Now, you can bring the winning flavors to your own kitchen – give her award-winning recipe a try!

Ingredients: 

• 1 can (10 oz) green enchilada sauce mild
• 2 cans white great northern beans, drained and rinse
• 1-pound boneless skinless chicken breast
• 1 – ½ cups frozen corn or 1 can drained corn
• 2 cans (4 oz) undrained green chiles (mild)
• ¾ teaspoon paprika
• 1 tablespoon each:
  •  Ground chili powder
  •  Ground cumin
  •  Salt and pepper
• 2 cups chicken stock or broth
• 1 package (8 oz) cream cheese
• Optional toppings:
  •  Fresh cilantro
  •  Sour cream or Greek yogurt
  •  Lime juice
  •  Avocado
  •  Shredded cheese

Directions:

• Add chicken to the bottom of your crockpot and throw all remaining ingredients in except for cream cheese.
• Cook for high on 4 hours or low for 6/8 hours
• Remove chicken breasts and shred, add back in and stir in cream cheese at the end. Set crockpot on warm until cream cheese is melted.
• Enjoy!