Time for White Chicken Chili

Nothing says "fall" like a weekend of football, raking acorns (yes, acorns, mountains of acorns, I think we have a mutant oak tree!) and a steaming bowl of chili. Okay so you may have a different idea of how you spend the incredible fall weekends. In South Carolina we're glad the weather has cleared, the flooding has receded and recovery is underway. We were incredibly lucky in our little notch of the state where we received some rain but missed the historic flooding that hit so much of the state. Prayers go out to so many who are recovering.

Fall is football in the south, mostly college, but I'm still a die hard Minnesota Viking fan and I have been known to cheer on the Atlanta Falcons. Raking anything, especially acorns is not high on my list, but getting outside gives you a healthy appetite that is just right for chili. Not just any chili, but chili you can put together and cook in your crock pot, made with chicken and loaded with all the right spices. This is a make-ahead recipe that cooks for about 12 hours. Even my "I don't like chili" daughter has given this a thumbs up. The recipe is also gluten-free so daughter with celiac's can enjoy. Pair it up with her recipe for Jalapeno Cornbread Cupcakes from www.blessherheartyall.com and all you need is a beverage and a big screen TV to have a perfect October afternoon.

White Chicken Chili

Ingredients:             

Chili:                                                                                                Toppings: (optional)

3 lbs boneless, skinless chicken breasts                                         Shredded cheese

3 Tbsp coconut oil                                                                            Sour cream

1 Cup chopped onion                                                                       Guacamole

1 Cup chili powder                                                                            Chopped tomatoes

3 Tsp minced garlic (6 cloves, minced)                                            Green Onions or Chives

3 Tsp oregano                                                                                  Pico de Gallo

2 Tbsp paprika

3 Tsp cumin

1 Tbsp salt

1 Tsp cayenne pepper (obviously less is you like just a little spiciness)

1/2 Cup Corn Masa flour

1.5 lbs shredded cheese. I use Monterrey Jack with jalapenos. Mexican 4 cheese mix works well also.

Optional:  1 Cup Great Northern Beans, approx. 1 can. (Be sure they are gluten-free or use dried and hydrate if you want gluten-free chili.)

Instructions

1. Place whole chicken breasts and chopped onion in oil in skillet and saute until the chicken is browned on both sides. Please don't overcook. Just seal the juices in. If you prefer chunks of chicken rather than shredded chicken in your chili, cut the chicken into 1" chunks before sauteing. 

2.Place chicken and onion in crock pot. Add next 7 ingredients and 4 cups of water. 

Combine masa flour with 1/2 cup water and mix well before adding to the chili mix.

3.Set your crock pot on low and let it cook for 12+ hours. Cook all night to be ready at noon or start it in the morning to be ready for dinner (that's supper for some of you). Hardest part of this step is the incredible aroma..hmmmmmmm.

4. 30 Minutes before serving:

If you use whole chicken breast, remove from crock pot, place in bowl and shred.

Stir chicken back into chili.

Add cheese and beans (if desired) and mix well.

5. Cook an additional 30 minutes before serving.

Serves 12.

Load on any or all of the toppings above or anything else your heart desires. 

Add Jalapeno Cheddar Cornbread Cupcakes (think yummy and surprisingly gluten-free muffins ) and you have the ultimate stick to your ribs fall meal. I made them without the jalapenos for less kick.  Check out the recipe at www.blessherheartyall.com. 

Here's my disclaimer. This meal is stick-to-your-ribs. Not sure what I was thinking but the amount pictured is enough for a family! It is gluten-free (and I am unabashingly promoting my daughter's blog) but should not be confused with low-calorie. No way, no how!!! 
                               

Enjoy!