When I was younger I hated chili, but I LOVED the smell. My best friend’s mom would make a whole bunch of it on cold days, and as I bundled up to make the quarter-mile walk back home, she would hand me a little Dixie cup full to keep me warm. I always ended up picking out the big chunks of beef, carefully maneuvering around the tomato chunks and “unknowns”.
I’ve never made chili before this year, but now I’m on a kick. I like mine with chicken, lots of spice and corn. I also strongly contend that all vegetables should be minced, no piece larger than a corn kernel.
This weekend I used a white chicken recipe my friend Emily gave me, and gave it a twist based on what I had in my kitchen, and my perfectionist desire to have a color theme. I had corn and yellow peppers, so the theme was yellow. If I was really motivated I should have gotten some squash or yellow tomatoes…next time.
First I browned my chicken in a large saucepan with a minced onion, garlic salt and some canola oil. Meanwhile I minced my yellow peppers.
After the chicken was cooked, I added 2 cans of great northern beans (drain the juice out), a can of chicken broth, my corn, spices and my peppers.
Bring the concoction to a boil, then put on low to simmer for a half hour
All you have to do then is throw in the sour cream and whipping cream to make it creamy, then put in a bowl with some sharp cheddar cheese for garnish.
I makes about 6 servings, but between me and Logan it was miraculously gone in 12 hours. Hmmm…
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
2 teaspoons garlic salt
1 tablespoon canola oil
2 cans (15-1/2 ounces each) great northern beans
1 can (14-1/2 ounces) chicken broth
1 yellow bell pepper
1 cup frozen corn
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1 tbsp cayenne pepper
1 cup (8 ounces) sour cream
1/2 cup whipping cream
Sharp cheddar cheese for garnish.