As most people will agree, Mondays can be hard to deal with. It's back to the grind of school, work and errand running that often consumes our lives. This one in particular was hard to deal with. I didn't get a good night's sleep and it was a gloomy, rainy morning.
Fall is fast approaching in the South and it teases us on occasion. My favorite things about this time of year are football, all the pumpkin-flavored items that appear in stores and enjoying a good chili or soup to warm the bones. I decided since the weather was gloomy and the air was a bit chillier today - it was the perfect time to make chili and a fresh pan of cornbread.
Spicy White Chili
Makes: 8
to 10
servings
Start to Finish:
50 mins
-
2 cups
chopped onions
-
4 cloves garlic, minced
-
2 tablespoons
olive oil
-
1 4 1/2
ounce
can
diced green chiles
-
3 teaspoons
chili powder
-
1 teaspoon
dried oregano, crushed
-
1/8 teaspoon
cayenne pepper
-
3 15
ounce
can
white kidney beans, rinsed and drained
-
2 14 1/2
ounce
can
reduced-sodium chicken broth
-
5 cups
cubed cooked turkey or chicken
-
4 ounces
Monterey Jack cheese with jalapeno peppers, shredded
1. In a Dutch oven cook onions and garlic in hot oil
over medium-high heat for 5 to 6 minutes, stirring often, until tender.
Stir in green chiles, chili powder, oregano, and cayenne pepper; cook
for 1 minute. Mash one can of the beans. Add all beans and broth to
ingredients in Dutch oven. Bring to simmering. Cook, covered, for 10
minutes.
2. Stir in the turkey; cook about 10 minutes, until heated. Stir in cheese until melted.
Enjoy the recipe and I'll share another one soon that includes chorizo sausage instead of beef.
It's also a good choice when you want chili, but you want to change things up.
It's also a good choice when you want chili, but you want to change things up.
Until next time - Happy Monday and find something that warms your soul and share it with everyone you love.
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