Raise your hand if you’re sick of winter!
I really shouldn’t complain, I know it’s much colder in other parts of the country, but I’ve gotten a little spoiled, having moved from Maine to Tennessee ten years ago. 30° is now cold to me! In my own defense, it’s been much colder than that and I just don’t think it’s fair. We get the heat in the summer so we shouldn’t also get the frigid cold in the winter.
So sorry. This site is not called “Tell us how you really feel, Beth”.
I’ll stop whining.
One saving grace about winter is the yummy cold-weather food we get to eat. I have a lots of soups and stews and various chili recipes on my Winter Menu . There’s nothing like a warm bowl of Veggie-Beef Soup, which I smell cooking at this very moment, or chili, to warm you up on a cold winter night. The fact that this type of meal is usually quite healthy and frugal, makes them that much better.
This recipe is really flexible in that you can cook it all day in the crock pot or you can have it done in 15 minutes on the stove if you keep some cooked chicken in the freezer and use canned beans. I try to think ahead and use dry beans to save money but it’s still a pretty frugal (and healthy) meal if you need to use canned in the interest of time.
Something else I keep in my freezer is the fabulous Whole Grain Corn Muffins you see in the picture. Or, you can make them pretty quickly the day you make your chili. I have a slightly abnormal fascination with freezing things, so mine are all made and awaiting our next Chili night.
Here’s the recipe. I hope you love it, and that it helps you get through the long cold winter!
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, crushed
- 1 (4 ounce) can chopped green chili peppers
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon ground cayenne pepper
- 2 (14.5 ounce) cans chicken broth
- 3 cups chopped cooked chicken breast
- 3 (15 ounce) cans white beans not drained
- toppings/ sides
- 1 cup shredded Monterey Jack cheese
- sour cream
- crackers or corn bread muffins (add whichever you choose to your list)
- Heat the oil in a large saucepan over medium-low heat
- Chop onion and garlic
- Add onion and garlic to pan and slowly cook until tender.
- Mix in the green chile peppers, cumin, oregano and cayenne
- Continue to cook until tender, about 3 minutes
- Mix in the chicken broth, chicken and white beans
- Simmer 15 minutes, stirring occasionally.
- Serve with your choice of toppings and side