Chicken Chili for the Chilly Weather

The weather in Tallahassee is finally turning and I am consuming everything pumpkin, getting excited about fall-smelling candles, and opening the windows to let the cool breeze do werk. I know I haven’t posted in a while and for those followers who were at the FSPA conference that I told should look to blog every other day, I’m sorry I’m so awful! Things have been crazy busy but I’m trying to take more time to make food.

Like this soup- I had been planning this out all day and when it finally came time to sit down to a bowl of deliciousness with a couple of slices of fresh bread, I was a happy camper. Happier than Wing Wednesday or Taco Tuesdays specials make me, that’s for sure. (But those aren’t too bad either, though 😉 )

White Bean Chicken Chili

Adapted from Martha Stewart’s Everyday Food Magazine

  • 2 tablespoons olive oil
  • 1 pound ground chicken (or Turkey!)
  • 3 garlic cloves, minced
  • 1 large onion, chopped
  • 1-2 serrano peppers, diced (seeded for milder taste)
  • 4 teaspoons dried rosemary
  • 1 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 1/4 teaspoon cayenne pepper
  • 1 can (15.5 ounces each) cannellini beans, drained and rinsed
  • 1 cup sweet corn (frozen or canned- both work)
  • 5 cups chicken broth
  1. In a large, deep, skillet, heat oil over medium-high heat. Add onions and cook until translucent. Add ground chicken; season with salt and pepper. Cook, breaking up chicken with spoon, until browned, 9 minutes.
  2. Add garlic and peppers; cook until soft, 3 minutes. Stir in cumin, rosemary, cayenne and oregano; cook 2 minutes.
  3. Add cannellini beans, corn, chicken broth, and water; bring to boil. Reduce heat; simmer until thick, 15 to 20 minutes.
  4. Garnish with sour cream, cilantro, and radishes, if desired.
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Categories: Food

Author:Rachel Johnson

Writer/Photographer/Food Person Stupid Good: When food is so simple and delicious, it's just stupid. www.stupidgoodrachel.com

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