White Chicken Chili

Preheat your grill to 275F. In a large cast-iron pot, melt butter and olive oil together. Sauté celery and onion till softened. Add in all other ingredients and mix thoroughly. I recommend floating the two whole jalapeños in the chili for flavor and not heat. Grill on your Traeger for 1-2 hours or until thickened to your liking. Stir every 20 minutes. You can also make a corn starch slurry (3 tablespoons cornstarch + 2 tablespoons water) and add that in to thicken it even more if you would like.

Optional chili toppings: Shredded Cheese, jalapeño slices, fried tortilla chips, avocado slices or roasted corn.