A Tale of Two Chilis for Election Day

Posted on by Jennie

Pumpkin Chili | Garlic, My Soul

Happy Election Day, y’all! I am so happy that today’s the day we’re all voting for a new president. I am working the polls today, but I wanted to give you something to make tonight to feed the heart and mind after a stressful election season. I hope tonight we will elect the first women president, and I am hoping I can celebrate that election over a giant pot of chili.

Guys, I love chili. It’s easy to make, it’s easy for a crowd, and it’s full of veggies and chicken broth and delicious beans. Recently, I made two great chilis that were both awesome in completely different ways. One was Pumpkin & Turkey chili, and one was Chicken & Corn chili, and they were both crowd pleasers. The Chicken & Corn chili is lighter and great for lunches, and the Pumpkin Chili was super hearty and perfect for chili nights.

White Chicken Chili | Garlic, My Soul

I’m going to give you the recipe for the white Chicken & Corn Chili today, and later in the week I will leave you the Pumpkin Chili. Mix and match beans and veggies as you see fit. I liked keeping the white chili simple with just corn and an onion, but there is no reason you couldn’t add carrots or a squash.

Cooking up two chilis in one day left me with a couple freezer containers of chili and lunch all week. Plus dinner for a couple of nights. What could be better than that? I’m usually not one for cooking a bunch on a Sunday for the week, but when it’s cold out there’s something quite lovely about a house wafting of chili and leftover containers portioned out for your week’s meals.

If you’re an American, I hope you took time out to vote today – Happy Election Day, lovelies.

Type: Soups
Author: Jennie
Difficulty: Easy

Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 8-10

Ingredients

  • 2 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 large red onion, diced
  • 6 cup chicken broth
  • 2 cans cannellini beans
  • 2 cans diced green chiles
  • 2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoon kosher salt
  • 1 bag frozen corn
  • 1 rotisserie chicken
  • 1 avocado, diced
  • tortilla chips, for serving

Directions

  1. Dice your onion and garlic.

  2. Add olive oil to a Dutch oven, then add garlic and let it sauté for 2-3 minutes.

  3. Add onion and let sauté for 5 more minutes.

  4. Add your chicken broth and bring to a simmer. Meanwhile, drain your beans, then add to the simmering broth. Add chiles, spices, and corn.

  5. Meanwhile, shred chicken off the bones then add to soup. Bring to a boil and let simmer about 20 minutes.

  6. Serve hot with avocado and tortilla chips.

 

Yum
 

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