Today is feeling pretty darn chilly.
Embarrassing fuzzy socks on ma feet and under-the-pants tights pulled to my rib cage level of chilly. Brrrrr dude.
Of course, yesterday there were plenty of little chickies rocking shorts… with their Ugg Boots.
Because they’re stylin. And because it was like 70 degrees out. But because it’s November, the weather should be frigid.
Thus the Uggs.
I swear, our radio stations play around here way too much Katy Perry … it must seep into the GA atmosphere.
Everything about this scenario makes so much sense.
But whether it’s legit getting chilly outside, or just supposed to be getting chilly…
you best believe this girl is getting chili.
Hearty, fragrant and with a touch of heat, chili is prime time cool weather comfort food.
Even though I’m personally all for chili regardless of time and temperature, it truly is pretty perfect for this time of year. Heading into the holiday season, it seems like you have a different friendly gathering to attend or host just about every 3 days. Whether it’s a meal with a friend circle to assure that everyone is fully aware that we’ll have each other in mind and heart even during this hectic time of year, or that casual jamboree to welcome family members together for an annual visit… the same ideal holds solid: people meet at the table.
As magical as food may be on many a level, a group meal doesn’t just happen. Like poof.
These things take time and strategizing.
I know you know what I’m talking about.
And with a well composed chili dinner, you’ll likely grow even more popular.
That’s just how life works.
Reasons to love chili in situations of this sort:
- Chili is easily and economically prepared in bulk.
- Chili tastes even better the next day. Which means you can be on the ball and have your main course cooked the night before your planned meal. Go you.
- Chili is infinitely adaptable according to your tastes… don’t be scared to switch it up. Nothing wrong with classic beefy chili, but this White Bean Chicken Chili perked up with cilantro and lime went over quite well with my crowd. Just saying turkey…venison,pork, other cuts of cow… don’t throw them out of the chili pot.
- Chili is made for cornbread. And really, who doesn’t love cornbread? Everyone loves cornbread. I guess if you don’t, you could always go with fluffy white rice or good ol’ saltine crackers.
But just know, you sir/madame, are rather bizarre.
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 medium onion, finely diced
- 1/2 large green bell pepper. diced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 tablespoon ground cumin
- 1/2 tablespoon chili powder (or more to taste)
- 1 tsp paprika
- 1 tablespoon dried oregano
- 1/2 teaspoon ground white pepper
- salt and pepper to taste
- 1 (4 oz) can of green chilies
- 1 quart low-sodium chicken broth
- 1(15 oz) can navy beans
- 1 (15 oz) can Cannellini or white kidney beans
- 1 (15 oz) can cream corn
- juice from 1/2 small Persian lime
- 1/2 bunch fresh cilantro, chopped
In a saucepan, heat the olive oil over medium heat. Add the garlic, onion and bell pepper; cook until slightly softened and fragrant (2-3 minutes). Add the chicken to the pan, then stir in the cumin, chili powder, paprika, oregano and white pepper. Add salt and pepper. Continue cooking, stirring, until the chicken is slightly browned (3-4 minutes).
Add the canned green chiles and chicken broth; bring to a boil, stirring occasionally. Reduce the heat to medium-low; cook, stirring occasionally, for roughly 20 minutes. Stir in the beans, corn and lime juice. Allow to cook 10-15 minutes more . Stir in the cilantro.
Serve chili warm with your favorite garnishes and cornbread.