"Fall isn't Fall without it being chilly outside and having chili cooking inside."
(toppings included)
I've been in the mood for chili. It's officially October, it's getting colder, and our bodies are already getting hungrier for those delicious Fall foods. I found a chili recipe courtesy of a packet of McCormick's White Chicken Chili mix that I wanted to make but noticed it has gluten/flour in it. Instead I did some research for a recipe and adapted it to be my own.
Ingredients:
2 tablespoons oil1 pound ground chicken
2 cloves of garlic, minced/mashed
1/2 cup chopped onion
2 teaspoons ground cumin
1 1/2 teaspoons of garlic salt - I have the one with parsley flakes
3/4 teaspoon of oregano leaves
1/4 teaspoon of chili powder
1/4 teaspoon red pepper
1 can (15 ounces) white beans, undrained (I used Great Northern)
1 can whole corn, drained
1 can (15 ounces) diced tomatoes, drained (I used Hunt's Fire Roasted Tomatoes with Garlic!)
1/2 cup chicken broth
Salt and pepper to taste
Optional toppings:
Avocado
Salt & Vinegar Kettle Cooked Chips or Crackers
Shredded Cheese (vegan or regular)
