How ironic that I am posting a white chili the day after watching one of my best-est friends try on wedding dresses...
And being the first to cry (go me!), I have to say, the dress shopping thing was a little overwhelming. Maybe it's because I can't even fathom the fact that this is where we are in life now and I'm just not ready to grow up. Or maybe it's just because my purse was full of mashed pear and I spilled coffee all over myself, but being so close to things so white and delicate and expensive totally freaked me out at first.
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| So hard to imagine that just a few short years ago we were bowling in our prom dresses... and now we are shopping for wedding dresses... |
(PS Being overwhelmed always reminds me of one particular Hollywood moment from 10 Things I Hate About You. PPS I have no idea what the second part of that youtube vid even is, but it's all I could find..)
But omgosh, watching her face light up when she found the right dress was a moment that I'm really glad I was able to share. And I finally met her fiance (so now that doesn't have to be an awkward pre-wedding moment). And now I'm really excited for her.
Eek!
I also got to see three of my other favorite people in the world this weekend! Two of which told me they've never even read my blog, so I'm definitely crossing them off the list soon. Losers. Jessica on the other hand, I can't wait to walk down the aisle with you, boo.
But yea, totally worth eight hours of driving in two days. Poughkeepsie, I love you. You have my heart forevs.
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| Our "21st" Birthday |
Anyway... chili...
Soundtrack: Some interesting Christmas music that I found.... Carol of the BELLZ, yo.
White Chicken Chili
Serves 4-5
1 medium onion, chopped (I like to chop half and leave the other half in bigger pieces, because I like big pieces of onion)
2 cloves garlic, minced
3 chicken breasts, cleaned and cut into strips
2 medium red peppers, seeded and chopped
1 jalapeno pepper, seeded and diced (optional)
2 tsp chili powder
1 tsp chipotle powder
20 oz chicken broth (this is about most of a 32 oz container, you can eye it out if you don't have a scale)
1 can kidney beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 can corn, drained and rinsed
1 tsp oregano
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground mustard
1 tsp cumin
1 tsp coriander
Juice of 1 lime
Muenster cheese, shredded
EVOO, salt & pepper
In a medium stockpot, heat a small drizzle of EVOO over medium heat. Add onions and garlic and cook, stirring frequently, until the onions just begin to soften; about 3-4 minutes.
Add chicken, red peppers, jalapeno, chili powder, and chipotle to the pot. Saute over medium heat until chicken is cooked through; about 5-10 minutes. Once chicken is fully cooked, remove chicken strips from stock pot to a cutting board. Add broth, kidney beans, chickpeas and corn to the pot. Stir in remaining seasonings (oregano, cinnamon, nutmeg, cumin, mustard and coriander). Raise the heat to high.
Meanwhile, using two forks, shred the chicken strips to bite-sized pieces. Once shredded, return to stockpot.
Once chili begins to boil, reduce the heat and cover the pot. Allow the chili to simmer at least 20-25 minutes. Can be simmered longer to thicken. Before serving, add lime juice to pot.
Serve hot and garnish with cheese.
1 medium onion, chopped (I like to chop half and leave the other half in bigger pieces, because I like big pieces of onion)
2 cloves garlic, minced
3 chicken breasts, cleaned and cut into strips
2 medium red peppers, seeded and chopped
1 jalapeno pepper, seeded and diced (optional)
2 tsp chili powder
1 tsp chipotle powder
20 oz chicken broth (this is about most of a 32 oz container, you can eye it out if you don't have a scale)
1 can kidney beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 can corn, drained and rinsed
1 tsp oregano
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground mustard
1 tsp cumin
1 tsp coriander
Juice of 1 lime
Muenster cheese, shredded
EVOO, salt & pepper
In a medium stockpot, heat a small drizzle of EVOO over medium heat. Add onions and garlic and cook, stirring frequently, until the onions just begin to soften; about 3-4 minutes.
Add chicken, red peppers, jalapeno, chili powder, and chipotle to the pot. Saute over medium heat until chicken is cooked through; about 5-10 minutes. Once chicken is fully cooked, remove chicken strips from stock pot to a cutting board. Add broth, kidney beans, chickpeas and corn to the pot. Stir in remaining seasonings (oregano, cinnamon, nutmeg, cumin, mustard and coriander). Raise the heat to high.
Meanwhile, using two forks, shred the chicken strips to bite-sized pieces. Once shredded, return to stockpot.
Once chili begins to boil, reduce the heat and cover the pot. Allow the chili to simmer at least 20-25 minutes. Can be simmered longer to thicken. Before serving, add lime juice to pot.
Serve hot and garnish with cheese.
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| See? Some small onions, some large onions.. I have issues |
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| Chickpeas. Love. |
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| Imagine you were a giant, and used a giant spoon? |
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| Bahaha. I took a whole bunch of pics of the chili, then noticed something a bit off... |
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