Remember when I mentioned yesterday that we did some chore rearranging? Well part of that was me taking over kitchen duties. For our entire marriage I’ve cooked and the Husband was assigned the duty of cleaning up the kitchen. Which sounds all well and good, but the truth is, I enjoy cooking and no one enjoys doing dishes. So the divvy wasn’t really all that fair. Plus, it was hard for the Husband to get motivated to keep the kitchen clean when he was never cooking in it and he wasn’t the one dirtying it. So now the kitchen is my domain! I shop, I cook, and I clean (and the Husband does most of the other household chores). I think this arrangement will work out much better. Before I take over kitchen maintenance, I want to have a clean slate. I am working on getting the kitchen to clean base zero. Today was getting our stove sparkling clean. It was a lot of elbow grease but it is much shinier and sparklier.
Plus, a nice pot of chili simmering away looks so much better on a sparkly stove.
I am an equal opportunity chili lover. With beans, without beans, veggie chili, beef chili, tomato chili, on top of pasta, on top of hot dogs. Love it all, but definitely one of my favorites is white bean chicken chili. Somehow it feels lighter than regular chili (other than the color) but still gets the warm-and-fuzzy feeling of chili across.
My recipe is simple, quick and full of flavor.
White Bean Chicken Chili
1 tbsp. olive oil
1 medium onion, diced
3 cloves garlic, minced
2 cans diced green chiles
2 large chicken breasts (around 1 lb.) cooked and shredded
4 c. chicken broth
2 cans great northern beans, drained and rinsed
1 tbsp. cumin
1 tbsp. chili powder
1 tsp. oregano
Salt and pepper to taste
Heat olive oil over medium-low heat in a large soup pot. Cook onions and garlic until just softened. Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Serve topped with shredded Monterey Jack and sour cream. Makes 6 large servings.
Tonight was another car picnic for us, so I packed up our soup into some thermoses.
Made up a little salad for some veggie reinforcement.
Lettuce, tomatoes, cucumbers + Newman’s Italian dressing.
And some cornbread. My nickname as a kid was “Cornbread Kid” because I could down cornbread as well as any adult.
Want my cornbread recipe? Here it is: Jiffy corn muffin mix, 1 egg, 1/3 c. milk, 1/2 c. frozen corn. Mix and bake at 400° for 15 minutes. Done!
Add two squares of dark chocolate and you have a picnic for two.
Hope everyone had an awesome Monday. I am headed to Philadelphia on Wednesday for a work conference and I have a mighty hefty amount of travel snacks to show you. No point in depending on snacks and food provided when I have plenty of room in my suitcase to pack my own. Pictures tomorrow.