It's Chili Time

"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 oil
1 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)



Directions:

Stovetop:
1. Heat oil then add in onions for about two minutes.
2. Once the onions have started to soften, add in the garlic and ground chicken with a little bit of salt and pepper. As the chicken starts to heat up and cook, add in half of the seasonings so the chicken can really absorb the flavor.
3. Once the meat is fully cooked, add the remaining ingredients and bring to a boil. Once at a boil, cover and simmer for about 8 minutes.
4, Plate and add delicious toppings to your liking!

Crockpot: 
1. Heat oil then add in onions for about two minutes.
2. Once the onions have started to soften, add in the garlic and ground chicken with a little bit of salt and pepper. As the chicken starts to heat up and cook, add in half of the seasonings so the chicken can really absorb the flavor.
3. Once the meat is fully cooked place it in a Crockpot, adding the remaining ingredients. Cook in low for about three hours.
4, Plate and add delicious toppings to your liking! (Keep on warm during serving)

(minus the avocado and chips)

Toppings of my choice:
I had read somewhere about putting an avocado on top. I was really hesitant about it but I figured, what the hell, why not, "I love avocados! No way it can be that bad.". I also had some Salt & Vinegar chips around (which I loooove) and I thought the flavors would work really well together. And lastly, I used the soy cheese blend that I mentioned in my Gluten and Dairy Free Pizza post as a topping.

This was so, so good. I even brought some leftovers to work and had two coworkers try and it and ask for the recipe.. Which is why I am literally writing this an hour after eating. Hope you enjoy it too!