Insert – snowy day.

Insert – chicken chili.

Not a bad Monday I would say.

SHH was off today itching to get out of town. So we drove, as we often do, out of town to check out some old growth cedars. These trees were beautiful! Huge with such character, I can only imagine the stories they have to tell.

And of course I had to give one a hug.

I think things were getting a little blurry, cold, and wet at this point . . . 

Did someone say c h i l i ?

Definitely one of my favorite meals, minus the certain side effects that are guaranteed to follow. Truth people. Nothing better then coming home from a snowy day in the forest to chicken chili filling the air.

  • 3 15 oz cans white beans (Cannellini, Great Northern, and Pinto – were my picks!)
  • 2 chicken breasts
  • 1 large onion, diced
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 2 fresh jalapeno chile peppers, seeded and chopped
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 tablespoon brown sugar
  • 3 1/2 cups vegetable broth

Directions: The night before poach 2 skinned and boned chicken breast halves in boiling water, covered for 14 minutes or until no pink remains. Drain. Cool the chicken slightly before shredding with hands (who doesn’t love shredding chicken with their fingers). Next morning, bright and early folks, add drained beans, chicken, onion, peppers, jalapeno peppers, garlic, cumin, salt, oregano, and brown sugar into crock pot. Stir in vegetable broth. Cook on low for 8 – 10 hours. Serve with shredded monterey jack and tortilla chips, or whatever other yummies you have on hand.

Delicious chili for a snowy day!

On one other note – I stumbled across this beauty today, skillet cookie anyone?! And tomorrow . . . I’m testing out a Thanksgiving day desert option.

Prematurely starting the parent arrival, thanksgiving count down. 8 days.

Happy Monday :]