Chicken and White Bean Chili

I had a completely free Sunday, and wanted to spend the day cooking a meal that I could treat my girlfriends to that evening. It was chilly fall day, and nothing sounded better than putting on pj's and a cozy pair of socks, and making a one-pot soup to simmer away on the stove. When cooking for guests, it's all about ease of preparation, and so I'm all about making something in advance. This way, once the girls arrive, I can pour some wine, and we can all just chill out together and relax. I absolutely love chicken chili. It's lighter than a beef chili, but still has all the complex spices and flavors that make it so delicious. This recipe is my spin on a chicken chili, and is super versatile as well... it's really about using your favorite vegetables, and the amount of spice is up to you. You can cook it early on, let it stay warm on the stove, and all you have to do is set up all the yummy toppings, and dinner is done. I like to top the chili with sour cream, grated cheddar cheese, chopped cilantro, chunks of avocado, and home-made fried tortilla strips. Get creative, and spend a lazy Sunday cooking this Mexican-inspired stew.

Ingredients: (serves 6) 

2 yellow onions, diced

1 pablano pepper, diced

1 red bell pepper, diced

1 jalapeno pepper, minced

4 cloves garlic, minced

3 ears fresh white corn, kernels cut off cob 

3 teaspoons cumin

3 teaspoons chili powder

1/2 teaspoon cayenne pepper

1/2 teaspoon red pepper flakes

6 cups low sodium chicken stock

2 cans canellini beans, drained and rinsed 

1/2 cup chopped cilantro
2 cups cooked shredded chicken (about 3 breasts) 

Toppings:

1/2 cup sour cream

1/2 cup shredded cheddar cheese

1 avocado, diced into chunks

1/2 cup chopped cilantro 

4 corn tortillas, sliced into strips then fried in vegetable oil for about 1 minute. Remove to paper towels and season with salt.

Heat a dutch oven over medium-low heat on the stove. Add about 2 tablespoons of olive oil. Add the chopped onions, season with salt and pepper, and cook stirring occasionally for 7 - 10 minutes until translucent. Add chopped peppers and garlic, stir, and let cook for 5 more minutes. Add the corn kernels and the spices (cumin, chili powder, cayenne, and red pepper flakes), plus 1 teaspoon salt, and cook, stirring for 2 more minutes. Pour in chicken stock, and bring to a boil. Once boiling, reduce the heat to simmer. Add in the cilantro, and let simmer on low for 30 minutes, stirring occasionally. 

After 30 minutes, add the white beans. Give the soup a good stir, and bring to a boil once again if necessary. Once boiling, lower to a simmer, and let simmer for 30 minutes, until the soup has thickened slightly. Add the chicken, allow to heat through, and then taste for seasonings. Add more spices and/or salt if it needs.

When just about ready to eat, assemble the toppings in bowls, and fry the tortilla strips. Serve the chili, and let your guests add whatever toppings they wish. 

This chili is also great with some thick and crispy rustic bread. I cut a rustic loaf of bread in half lengthwise and spread on it a mixture of softened butter, olive oil, and garlic. I baked it at 350 degrees for 10 minutes. Sooo yummy! 

Chewy Fruit and Nut Granola Bars

I'm seriously obsessed with making these granola bars. I go to Whole Foods once a week and buy whatever dried fruit and nuts I'm feeling in the mood for, then whip up a batch of these. I kind of have a love/hate relationship with these bars, because I adore them so much, I end up munching them all through the day and not eating any of my groceries. Oh well, they are healthy and amazing, and you'll never want to buy granola bars again. 


Ingredients:
2 cups old-fashioned oatmeal
1/2 cup slivered blanched almonds or whole almonds, chopped 
1/2 cup chopped macadamia nuts
* The nut combination is up to you. Almonds and walnuts are also a personal favorite of mine. 
1 cup shredded coconut, loosely packed (optional)
* The coconut makes these over-the-top amazing, but I usually leave it out to make them healthier. 
1/2 cup wheat germ
5 tablespoons unsweetened apple sauce 
1/2 cup honey
1/4 cup light brown sugar, or palm sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1 cup chopped dried fruit 
* I like to use a combination of figs, prunes, dates, and cranberries. 

Preheat the oven to 350 degrees and spray an 9 x 9 inch baking dish with non-stick cooking spray.

Toss the oatmeal, nuts, wheat germ, and coconut if using, together on a sheet pan and bake for 10 - 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large bowl.

Reduce the oven temp to 300 degrees.

Place the honey, sugar, applesauce, vanilla, and salt in a small sauce pan and bring to a boil. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dried fruit, and mix thoroughly until everything is combined.

Pour the mixture into the prepared baking dish. Wet your hands a bit and lightly press the mixture evenly into the pan. 

Bake for 25 - 30 minutes, until light golden brown. Cool for at least 3 hours before cutting into squares.