Have I mentioned that I love cooking? I thought so. Not just cooking myself though. I love to cook, I love to be in the kitchen when someone else is cooking, and I love to watch cooking shows.
There’s something about the act of making a meal that I just adore.
I also love that everyone is different in their cooking style, and that there are so many different way to express a love of cooking.
For example, Jenna over at Eat Live Run is currently deep into a Cooking Challenge,which includes preparing 240 recipes from her Grandmother’s own recipe box. You have to pop over and read some of her posts. Amazing! I love the idea of holding on to a recipe card that generations of cooks have used to prepare a meal with. Very nostalgic!
On the other hand, I also adore Food Network online. Quite the opposite of flipping through a box of hundred-year-old recipe cards…the availability of thousands of recipes right there, at the click of the mouse has saved my dinner plans countless times. The search engine makes meals like I prepared last night a breeze, and allows us to have amazing dinner with minimal time spent at the store, and in the kitchen.
More time with family on busy weeknights = A beautiful thing!
Yesterday at work, I had a serious craving for white bean chili. I popped onto Food Network online and found the following recipe.
White Bean Chicken Chili
Adapted from Down Home with the Neely’s, which can be found, here.
- 2 cans cannellini beans
- 1 Tbsp cooking oil
- 1 small jalapeno pepper, minced
- 2 medium poblano peppers, chopped
- 1 large onion, chopped
- 2 large carrots, chopped
- 4 cloves minced garlic
- 1 Tbsp cumin
- 1 1/2 tsp ground coriander
- 1 tsp ancho chili powder
- 4 cups chicken broth, low sodium
- 2 limes, juiced
- 1 fully cooked rotisserie chicken from the deli at your grocery store, skin removed and meat shredded
- 1/4 cup chopped cilantro leaves
- Salt and pepper, to taste
- Crackers, or Frito’s corn Chips (optional)
- Shredded Cheese (optional)
- Sour Cream (optional)
Drain and rinse the cannellini beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
Add the cooking oil to a large pot and heat it over medium-high heat. Add the peppers, onions, carrots, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken broth and lime juice, and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes.
If you like, serve with crackers or Frito’s corn chips, top with cheese and sour cream…and enjoy! Who knew you could make chili in less than an hour?
Leftovers? Yes please!
Are you an old school recipe card person? Maybe you love to dig through cookbooks? How about online?