I’m back! I hope you enjoyed all the fabulous bloggers these past 2 weeks. I can honestly say that I really missed this little hobby of mine. I am happy to say that things are coming along quite nicely in our new home, and now we have moved on to decorating. It seems like all of my favorite blogs are sharing their plans and recipes for turkey day. I am sad to say that I won’t be. My fabulous mom is the one that hosts Thanksgiving, and even though I may contribute something to the meal, there is nothing I have to try out. So just consider me the blog who will keep you covered for the days leading up to Thanksgiving.
The cold air is finally upon us, and I can honestly say that I am loving it. I doubt I will be saying this in a few months. It is amazing to me how our bodies change with the season, and we no longer want grilled foods and focus on the more comforting dishes. I love making chili and was very intrigued by this recipe when I saw it in one of my magazines. I loved the addition of the Mexican flavors, because we all know my love for this cuisine.
I made this a few weeks ago before the move, and have been dying to share it with you. It is really yummy. It comes together fairly quickly, and you have the shortcut bonus of using a rotisserie chicken. I ended up only using one can of beans for this, and I thought it was perfectly hearty. My mistake of not grabbing two cans of beans turned out to be just fine. The original recipe called for mashing some of the beans, but honestly I thought that step was unnecessary so I left it out. I served ours with a dollop of sour cream and some homemade corn bread. Absolutely one of my favorite chili recipes I have ever made. I was also just informed yesterday that this recipe was the winner at my cousin’s chili contest at his church, go BJ!
1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 large jalapeno pepper (1/2 chopped and 1/2 sliced; remove seeds for less heat)
1 4-ounce can chopped green chiles, drained
1 teaspoon ground cumin
2 cups low-sodium chicken broth
2 cups shredded rotisserie chicken
2 15-ounce cans large white beans or pinto beans (1 undrained; 1 drained and rinsed)
1 cup frozen corn, thawed
1/2 cup chopped fresh cilantro
1 cup shredded monterey jack or white cheddar cheese
Sour cream and cornbread, for serving (optional)
What you’ll do:
Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring occasionally, until the cumin is toasted, about 2 minutes. Slowly stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans.
Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among serving bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.
Source: Food Network Magazine, September 2011