When I mentioned that my life would be getting even busier, and my posts would be less frequent, I wasn’t kidding.
It’s been a non-stop January for this girl! From bridal and baby showers, from work and workouts, from cake-tasting and wedding-planning, and most importantly, making time for friends, family, and Lloyd… I’ve had no time to make us proper meals.
Gone are the days of Mexican feasts and homemade Italian.
These days dinner for Lloyd has meant the closest fast food joint and a box of Triscuits and some rogue clementines from the fruit drawer for me.
It’s been pretty dismal in the supper department, folks.
That’s not to say we’ve been starving. Far from it.
Our meals have just been very lack luster.
And just when I think I can’t possibly stomach another english muffin with peanut butter for supper yet again…
I look no further than my freezer and take my pick of leftovers.
Chili for the win!
White Chicken Chili
Serves 8
Slightly adapted from Cooking Light
Ingredients
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2 pounds lean ground chicken
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2 cups finely chopped onion
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2 garlic cloves, minced
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2 teaspoons ground cumin
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1/2 teaspoon dried oregano
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1 teaspoon ground coriander
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2 (4.5-ounce) cans chopped green chiles, undrained
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1 cup water
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2 (15.5-ounce) cans cannellini beans, rinsed and drained
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1 (14-ounce) can fat-free, less-sodium chicken broth
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Optional
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1 cup (4 ounces) shredded Monterey Jack cheese
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1/2 cup chopped fresh cilantro
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1/2 cup chopped green onions
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Directions
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Heat a non-stick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until browned, stirring frequently.
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Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté until tender, stirring frequently. Add garlic; sauté 2 minutes, stirring frequently.
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Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered.
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Add the chicken, water, cannellini beans, and broth; bring to a simmer. Cover and simmer 10 minutes. Ladle chili into bowls and top with cheese, cilantro, and green onions, if desired.
Chili is comfort food at its finest. And like many soups, stews, and like dishes, this chili gets better with time. Defrosted and reheated weeks later, I would swear it came from my stove the same day. We’re still in January and although there’s been nary a snow storm here in New England, chili is still a winter favorite, in my book!
This recipe boasts a short ingredient list, easy prep, and quick cooking. Better yet, it’s not a diet-buster like your traditional beef chili, and yet it satisfies just the same. This chili is creamy and hearty, but still low in fat and high in protein. The green chiles add flavor but no heat. Add cheese, cilantro, and onions for a more vibrant taste!
Chili is my new favorite go-to dinner–in fact, it’s what’s on the menu tonight! I love this recipe, too; it’s definitely got a bunch of flavors I’ve never tried.
P.S. Thanks especially for this sentence!! — “The green chiles add flavor but no heat.” I’ve been worrying whenever I see green chiles in a recipe that they’d make something too spicy for me!
I love white chicken chilis They are the best!
i am all about freezing meals ahead of time! it’s saving us this winter!!
I feel you on a busy January! While I wouldn’t mind peanut butter on an english muffin for dinner, this looks great!
I hear ya – where does the time go?? This chili is well worth the wait. =)
Yum- what a great mixture of ingredients. Thanks for posting!
Love this. I am making it for dinner next week. Seriously. Sounds so good….I will have to make it with corn bread, only b/c I’m addicted
Love that the ingredient list is so short…even more appealing! Miss you blog bff!! We need to catch up, but I know how crazy busy your life is right now! Xo
Chili hands down is my favorite winter dinner! If you’re not going to post often, you can just keep posting chili once a week and I’ll come back looking every time
Sometimes, I think I like white chicken chili better than the regular kind. Also, hi…how are you? Haven’t talked to you in 100 years..hope you’re well
Mmm, this looks fantastic! I’ve been craving white beans, and I think a chili is in order.
I hope you get to relax a little soon!
We’ve had our fair share of crazy weeks. Thank god for frozen leftovers! We’ll always toss leftovers in the freezer for just such occasions when you can’t bear the thought of another bowl of spaghetti and jarred marinara. Hoping things slow down soon enough for you to catch a breather!
One of my favorites! White Chicken Chili is perfect comfort food!
I know how it is when life is just too busy to make dinner, but this chili really is a win!
It is SO hard sometimes to keep up with all that is in our lives, and it sounds like you really have lots of wonderful things happening. Love this recipe and love it even more that you’re trying to keep it all going. We’re rooting for you at Feast, and hope you have just the best year EVER!
It looks hearty, filling, and so delicious!
The chili looks wonderful.
Wont lie, an English muffin with PB sounds kinda good right now… But Im starving. That being said, this chili sounds great! I love a meal I can milk for a few days.
I should really try this white chili for a change it looks delicious!