Food Fight!

You're in luck! My running buddy and I both have a killer chili recipe so I thought I'd post both in the next couple days and you can decide who reins supreme! Here's Chili #1!

Two things you need to know about me: 1) I'm gradually working my way into the world of spicy 2) I really dislike beans. Kidney beans, pinto beans, black beans BLUCK! I know, I know, they are so good for you but I just super can't stand the texture. Before you think I'm just rambling for no reason I swear this is relevant to our story today. We here in Michigan have had Sub arctic temps for about a week now and that seriously puts me in a soup/stew/chili mood. My mom makes a mean chili but it's full of kidney beans which you now know I hate. I came across an amazing looking Chicken- Corn Chili Recipe that (with a little tweaking) would be just perfect.

My only hold up with this recipe was those awful, awful beans.... hmmm. I had never had white beans but after trying this they were deemed to be.... acceptable.

I hoped the onion, garlic, cumin, green chili mixture would more than make up for the beans and boy was I right. Another great thing about this chili, it uses a rotisserie chicken from the store! I swear God's gift to the busy family. You pick it up, pull it apart for whatever you are making, it's always juicy, well flavored. Yum! It can sometimes be a little salty though so I am careful with the salt when I use them.

Throw in some chicken broth, frozen corn, The Beans, and some jack cheese and BOOM

Delicious.
If you are looking for a quick, southwest inspired chili I would highly recommended this!

In running news, I'm hoping to get a treadmill this weekend! It requires some dis assembly and travel but given the previously mentioned weather conditions I need a way to run inside. Can you believe we are about a month out from the one year countdown?? I can't!! I recently had a Facebook friend run the WDW Marathon with her husband and seeing pictures of them at the finish line was huge motivation! They both worked so hard to get there, so CONGRATS! Anybody out there know how to make adult sized tutu's?? One pink and one purple please :) On to the recipe, I hope you try it!

And the adventure continues!

Chicken-Corn Chili (Adapted from Food Network Magazine)

• 2 tablespoon extra-virgin olive oil
• 2 small onion, chopped
• 6 cloves garlic, minced (Less if you don't like garlic, I LOVE garlic)
• 2 large jalapeno pepper (1/2 chopped and 1/2 sliced; remove seeds for less heat if you want, I omit the entirely for my taste)
• 2 4-ounce can chopped green chiles, drained
• 2 teaspoon ground cumin
• 4 cups low-sodium chicken broth
• 4 cups shredded rotisserie chicken
• 4 15-ounce cans large white beans (Great Northern Beans,2 undrained; 2 drained and rinsed)
• 2 cup frozen corn, thawed
• 2 cup shredded monterey jack or white cheddar cheese Divided
• Sour cream and cornbread, for serving (optional)

Directions

Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn and 1 cup cheese. Divide the chili among bowls and top with the remaining 1 cup cheese. Serve with sour cream, sliced jalapenos and cornbread, if desired.

 Enjoy!