What’s for Dinner? Six Veggie White Chicken Chili

This is my go-to meal –

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…you know the one…The “I don’t feel like cooking…but then what’s  for dinner??” .

I know you have them. And that’s just how I’m feeling this week. Baby and I are sick, so that means minimal cooking this week, hence my go-to meal.

It’s a one pot dish that, yes requires a little prep, but man it’s so worth it!! For several reasons…

1. Makes enough for a few days of meals and easily freezable.

2. Bold yet comforting flavors.

3. Easy way to not feel guilty about letting all the produce that purchased at the local farmer’s market go to waste. (ie, the 3 bunches of kale you purchased that are now wilting because you intended to make those kale chips everyone is talking about…)

4. Excellent reuse of a rotisserie chicken.

5. Tweakable to whatever you have in your pantry and delights your palate!

Mmmmmmmm…I can smell it now. 🙂

What’s your  favorite go-to meal?

Six Veggie White Chicken Chili

Ingredients:

  • 1 – 2 carrot(s), grated (about 1 cup)
  • 1 large onion, chopped (about 2 cups)
  • 4-6 garlic cloves, minced
  • 2 cups celery, diced
  • 2 tbsp. olive/coconut oil
  • 2 chicken breasts, cooked & shredded  << or use the leftovers from a rotisserie chicken
  • 1/2 tsp. ginger
  • 2 tbsp. cumin
  • 1/4 tsp. lemon pepper
  • 1 1/2 tsp. Italian seasoning
  • 2 tbsp. chili powder
  • 1/4 tsp. red pepper flakes
  • 1 – 2  4 oz. can(s) of roasted green chilies, diced or 1 jalapeno/green chile, diced
  • 2 15 oz. cans of Cannellini/Navy beans, drained & rinsed or 3.5 cups dry beans, soaked <<sometimes I like use half Cannellini, half Garbanzo.
  • 6 – 7 cups chicken stock
  • salt & black pepper to taste
  • 3 cups kale or spinach (or whatever green you fancy)
  • 1/4 – 1/2 cup heavy cream or coconut milk
  • 1/3 cup Parmesan cheese, grated or goat cheese, crumbled

First, prep your first four veggies – celery, onion, carrot, garlic, and take a moment to marvel at the beauty of the colors that are in front of you. Heat the oil in your pot on medium high. Once heated place your veggies in the pot to saute until onions are transparent.

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Then add the shredded chicken plus all the spices, and stir until  the spices have coated the veggies and chicken evenly. Allow to ruminate for 15 minutes, stirring occasionally.

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Once you’re intoxicated with the wonderfully spicy aroma, add the beans, chiles, kale/spinach, and chicken stock and stir them to get all of the ingredients acquainted with each other.

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Cover the pot and allow to simmer for at least 45 minutes, stirring occasionally. The greens will begin to wilt, beans soften, and the smell with take over every crevice of your home. The longer you let it simmer, the better the taste of your dinner! To make your chili creamy, stir in the cheese and cream/milk.  Once added, sit for 15 minutes on low.

Now in my humble opinion, there is only one good and proper way to serve chili…

In a bowl with brown rice on the bottom, chili next, then a heavy sprinkle of corn and goat cheese, and topped with a piece of homemade corn bread.

Lift spoon and devour!

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Lisa Curzon

My name is Lisa and I have spent the last few years as traveling housewife and am now a stay at home mom to a gorgeous little girl. When I wed my husband, we decided to follow our wanderlust and travel the country. Luckily, his job as a traveling nurse allowed us to do so! We fit our lives into our car, including our 60lbs pup Riley, and we mixed vacationing and daily life into one! We traveled for just over two years until we began Our Greatest Adventure...Parenthood! Although our traveling has died down quite a bit, our wanderlust has not. Each day is an exuberant adventure,as we discover ways of bringing the world into our home through memories, food, mini explorations, and seeing it anew through my tiny blue-eyed girl.

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