This is so my kind of meal once the weather starts to turn a little colder. It’s made with a store bought rotisserie chicken and this chicken chili is all made in one pot on the stove-top. It’s filling and the different peppers add a wonderful mix of flavors to the chili. You’ll need a large dutch oven sort of pot for this and you’ll have some left overs for sure depending on how many people you’re cooking for.

I crumbled some tortilla chips on top of my chili and added a dollop of sour cream which added to the flavor. Cheese is also a wonderful topping here.

Of course if you hate cilantro you can eliminate it and be careful cutting the peppers, the seeds and ribs in the pepper hold all the heat. It’s your call how spicy you’d like it. I like spicy but don’t really use the seeds and I keep it mild and more family-friendly because you never really know how spicy it can get adding the seeds and ribs. I also use rubber or latex gloves while cutting and be careful not to touch your eyes till you’ve completely washed your hands. If I want heat I can add a shot of Chohula to my own.

This chili does thicken considerably as it sits. If you make it ahead of time, you may want to add broth or water depending on how thick you like it.

Leftovers are great and this chili can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat and you may want to add some broth or water to it as well.

Enjoy!

Ingredients:

4 cups chicken broth, divided

2 15 oz. cans white beans (cannellini)–drained and rinsed

2 Tablespoons extra virgin olive oil

1 large yellow onion, diced

1 jalapeno pepper , seeded and minced

2 medium poblano peppers, seeded and diced

4 garlic cloves, minced

1 Tablespoon ground cumin

1 1/2 teaspoons ground coriander

1 teaspoon ancho chili powder

Kosher Salt to taste

1 Rotisserie chicken, skin removed and shredded

3/4 cup frozen corn

1 Tablespoon fresh lime juice, from one lime

*1/4 cup fresh chopped cilantro –we like it a lot but not everyone does I know so just omit it

Optional Toppings:

Sour Cream

Crushed Tortilla Chips

Shredded Pepper Jack or Cheddar Cheese

Lime Wedges

Directions:

Get all ingredients chopped and ready to cook.

In a food processor , blend 1/2 of the beans (1 can) with 1 cup of the chicken broth and set aside with the remaining drained beans

Add the olive oil to a large pot or Dutch Oven and heat it over medium high heat. Add the onions, jalapeño pepper and poblano peppers and cook, stirring frequently until soft about 4-5 minutes.

Add the garlic and cook for another minute or so, then add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently for another few minutes. Add the Chicken Broth, pureed beans and app. 1/2 teaspoon kosher salt, bring to a boil and then reduce the heat to low and simmer, uncovered for 20 minutes.

Stir in the shredded chicken, reserved whole can of beans, corn and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes. Taste and adjust salt . Stir in the chopped cilantro. It will be somewhat soupy still and that’s OK. The longer it sits the thicker it will get. I let it cook for probably an hour or so and If it’s too thick you can add a little water. It’s really a chili so I like it thick but it’s totally up to you how you like it.

This salad came together in a wonderful way. I have made Butternut Squash Salads before but not this way. I am not gonna lie it has a bit of prep work, some of which can be done ahead of time. You can make it all ahead of time and just put together right before you’re going to eat it. I was serving for lunch so just woke up early and did it all except for the Farro which I made the night before. I know this salad seems complicated but it’s really not. I promise.

This salad is delicious as is for the vegetarians or add some grilled chicken, steak or fish for a complete meal. I added grilled chicken for this lunch.

As long as you don’t dress the salad you’ll have yummy leftovers. Arugula may get wilted so I don’t add till right before serving.

Delicious meatless meal as is.

This is how I did it — Enjoy!

Ingredients:

1 lb. butternut squash — cubed into small 1/2″ cubes ( see photo)

1 cup Farro cooked — I probably used about 1 1/2 cups for salad

4 Tablespoons sherry vinegar– divided

Cayenne Pepper

1/2 cup dried cherries or raisins / craisins , cranberries or whatever dried fruit you prefer– I used cherries because I like them bestie a salad but golden raisins or any dried fruit would be fine

1/2 cup walnuts, toasted and coarsely chopped

2 large shallots, sliced thinly

5 Tablespoons olive oil plus — 3 for dressing and 2 for butternut squash / shallots

Kosher Salt and freshly ground black pepper

3 oz. smoked gouda — small diced pieces — you can use whatever cheese you like and as much or as little as you like I happen to buy smoked gouda and it worked out perfectly

Arugula — I prefer baby arugula if you can find it — I used app. 3 cups but feel free to add as much or as little as you like here

Salad Dressing:

4 Tablespoons Sherry vinegar – divided — 2 for soaking dried fruit and then 2 more for dressing

• see directions below

2 teaspoons grainy mustard

3 Tablespoons of Olive Oil

pinch of Cayenne Pepper

Kosher Salt and Pepper

combine all ingredients whisk together and emulsify and add a pinch of cayenne pepper and a little salt and pepper

Directions:

Pre-heat oven to 375 degrees. Toss squash and sliced shallots in a bowl with about 2 Tablespoons Olive Oil add salt and pepper and spread evenly onto a sprayed baking sheet. Bake until tender and browned , about 30 – 40 minutes . Set aside to cool when done.

Put the cherries or whatever dried fruit you’re using in a small shallow bowl with 2 Tablespoons of the Sherry Vinegar and let sit for at least 15 minutes– let them soak just toss them every once in a while. Remove the cherries after 15 minutes and drain them with a bowl underneath to reserve the liquid — you should have 2 Tablespoons and add 2 more Tablespoons of sherry vinegar and follow above directions for the dressing.

Cook the Farro — I made 11/2 cups and that’s all you really need is 1 to 1 1/2 cup cooked farro

Let the farro and the squash cool down completely. Mix in a big bowl with cheese, walnuts, dried fruit, and right before serving add the arugula so it doesn’t wilt . Add as much or as little of the arugula as you want.

I let everyone add their own dressing or you can dress salad and serve. I also added grilled chicken which of course is your call.

I would say this salad serves 4-6 .