(Accidental) Chicken Chili

Yesterday I had decided that it's getting cool enough and "Fall" enough to have some chili. I LOVE my dad's chili recipe and was really excited to have some chili and cornbread. Let's fast-forward to my poorly planned attempt at dinner...

The baby's asleep so I think "Perfect! I'll whip up some chili and let it cook while we play a little bit." Problem #1....no ground beef, no turkey. This isn't too much of a problem because I had some ground chicken. I've never had chicken chili but have at least heard it's good, so let's give that a try.

Starting to get things rolling, everything's smelling great then - BAM! It hits me....I have no beans. Normally in dad's chili there's red kidney beans and some Brooks' Chili Hot Beans. I have neither...this is where the poorly-planned part becomes clear. I have dinner started and almost none of the main ingredients. Ooops....

But, rest assured, I got creative, found some great things that were hiding in the pantry and made an incredible dinner. No one was the wiser. Except my husband, who when I told the story to, laughed and said "Yeah, I'm not surprised..." Thanks a lot buddy! :) But my poor planning was everyone's reward because this chicken chili is a new family favorite. It's full of flavor, easy to pull together, and a uniquely different take on traditional chili.

So, as the weather's getting cooler, think about making this one-pot-wonder, cozy up on the sofa, and enjoy!



(Accidental) Chicken Chili

1 lb. ground chicken (I'm sure shredded chicken would be good too, so use that if you have it left over!)
1 sweet onion, diced
1/2 green pepper, diced
1/2 red pepper, diced
1 package Chili-O seasoning mix
1 can diced tomatoes
1 can tomato sauce
1 can garbanzo beans
1 chipotle in adobo, diced
1/4 C. brown sugar
garlic salt
pepper

Brown the meat with onion and peppers. Add remaining ingredients and enough water to desired thickness (be careful not to make it too soupy. I usually only add about 1/2 - 1 can if it seems really thick or if it will be on the stove a long time). Simmer for at least 30 minutes so all flavors can come together. Serve with corn bread or over elbow noodles for chili-mac!

Rustic Tuscan Bake

This recipe is the perfect blend of rustic, Italian flavors and the comforts of a warm, home-cooked casserole. The spicy andouille sausage is the perfect compliment to the creamy white beans, tender carrots, and sweet sun-dried tomatoes. Although it's a little different, I was really happy with the way this recipe turned out. It's definitely a different twist on the traditional casserole. It goes perfectly with a crusty baguette and a glass of red wine.



Rustic Tuscan Bake
1 lb. Andouille sausage, sliced
1 T. roasted garlic
1/2 tsp. salt
1/2 tsp. pepper
1/2 C. pesto
2 C. carrots
2 C. white beans
1 C. sundried tomatoes, chopped
1/2 C. asiago cheese, grated

Preheat oven to 375 degrees. In a large bowl, combine garlic, salt, pepper, and pesto. Mix well. Add the sausage, carrots, beans, and tomatoes and mix well. Spread the mixture into a lightly greased 13x9 pan. Sprinkle with asiago cheese. Cover with foil. Bake for 30 minutes. Uncover and bake an additional 10-15 minutes or until heated through and the cheese is slightly golden on top.

Frito Bean Dip

I first had this dish ay my friend Kathy's house. It's SO good. Originally it's called "Frito Bean Dip" because I think you are supposed to eat it with Frito chips. Well, it's great that way, no doubt. But, it's so good that I like to just eat it all by itself! So, whether you choose to chip it up or eat it solo, this is a delicious and MUCH healthier alternative to traditional summer side dishes. With no mayo, it can take the heat of summer parties, too.



Frito Bean Dip

1 can black eyed peas
1 can pinto beans
1 can black beans
1 can Green Giant Mexi-Corn mix
1 small can of chopped pimentos
1 small can of green chilis (diced)
1 T water
1/2 cup apple cider vinegar
1/3 cup vegetable oil
1/2 sugar
1 tsp pepper

Drain and rise all of the beans and corn. Mix together the beans, corn, pimentos and chilies.

Boil the water, vinegar, oil, sugar, and pepper until the sugar is melted.

Add the boiled mixture to the bean mixture and let it marinate for a few hours. When you are ready to serve it, drain the liquid from the beans with a slotted spoon.

Serve with fritos, tortilla chips, or whatever else strikes your fancy.