{Easy Chicken Chili}

With Thanksgiving being next weekend (Gasp) I really should be focused on sharing Thanksgiving inspired dishes with you... but I am sometimes a procrastinator, and the weather has turned bitterly cold (well colder then it has been)... so I thought it would be best to share this delicious White Chicken Chili recipe with you!

I am guilty of making chili once a week in the winter time, so to me I can never have to many delicious recipes to circulate and choose from.

I love this recipe because big chunks of chicken are subbed in for ground turkey/chicken, and the beans help make the chili extra thick!  I add lots and lots of veggies for added bulk and amped up the spice with a  jalapeno, omit if you would like a milder chili!  This chili really does get better with time which means this chili makes perfect leftovers!  Round out the meal with a salad, crackers or crusty bread for dipping and shredded cheese for some melty goodness!  You could even serve this chili with your favorite whole grain tortilla chips!

Easy Chicken Chili
Brunch N'Cupcakes - Inspired by My Dad
Serves 6-8

Ingredients:

4 Cups Low Sodium Chicken Broth 

1 Large Onion Roughly Chopped

1 Red Pepper Chopped 

1 Jalapeno Seeded and Chopped 

1 Cup Frozen Corn 

5 Garlic Cloves - Minced

1 Cup Matchstick Carrots 

1 - 15 Oz. Can Fire Roasted

2 Tablespoons Chili Powder 

1 Tablespoon Smoked Paprika and Cumin 

Salt and Pepper to Taste

1 Cup Fresh Cilantro Minced 

About 2 Cups Shredded Cooked Chicken 

1 - 15 Oz Can Garbanzo Beans 

1-15 Oz Can Great Northern Beans 

Directions:

1- In a large pot coated with cooking spray saute onion, pepper, jalapeno and carrots until tender (about 5 minutes).  Add garlic and cook until fragrant. 

2- Add chicken broth, fire roasted tomatoes, and spices to the pot.  Bring to a boil.  Once boiling add chicken and corn to the pot.  Reduce heat and let chili simmer for 20 minutes covered. 

3- Remove lid stir in garbanzo beans, great northern beans and cilantro.  Adjust seasoning as needed.  

Serve with Greek Yogurt, Tortilla Chips/Crackers/Bread, Cheese, Hot Sauce, and Avocado slices,

Check out these other great chili recipes from around the web! 
Cafe Latte Chicken Salsa Chili - Featured on Minneapolis Runner
Fast Chicken Chili - Cooking Light 
5 Ingredient White Chicken Chili - Gimme Some Oven 

Enjoy!

{Parmesan and Ricotta One Pot Vegetable Pasta}

Thanksgiving is just two weeks away!  Can you believe it?!  I am having a hard time wrapping my head around the fact that it is Mid November already, mainly because we have had some of the craziest weather here in Minnesota... I am talking 60+ degrees, that is just unheard of!

But now that the weather is beginning to be more "Fall/Winter" like I find myself craving warm delicious dinners that are both comforting and nutritious.

I am craving things like this ridiculously creamy Parmesan and Ricotta One Pot Vegetable Pasta.  This pasta dish is light and packed with vegetables.   But it will still satisfy your want or shall I see need for a delicious creamy pasta!  The best part about this dish... you only have to dirty one pot, and everything literally cooks together (well minus the cheese, you need to add that at the end)!  Feel free to toss in some chicken or white beans for a little protein!  I love serving big bowls of this pasta up with a simple spinach salad, makes for a perfect meal!

Parmesan and Ricotta One Pot Vegetable Pasta

Brunch N'Cupcakes 

Serves 6-8 

Ingredients: 

1 Large Onion Chopped 

2 Cups Broccoli Florets 

1 Cup Match Stick Carrots 

6 Garlic Cloves Minced 

1/3 Cup Frozen Peas 

1 - 14 Oz Box Whole Grain Penne (I use Barrilla)

4 Cups Chicken Broth 

1 Tablespoon Italian Seasoning 

Salt and Pepper to Taste

1/3 Cup Fresh Basil - Roughly Chopped 

1/3 Cup Part Skim Ricotta Cheese 

1/2 Cup Grated Parmesan Cheese 

Directions:

1- In a large pot combine vegetables, Penne Noodles, Chicken Broth and Italian Seasoning.  Bring to Boil. 

2- When mixture comes to a boil reduce heat and cover pot with a lid.  Let cook for 7-10 minutes (stiring occasionally so noodles don't stick) until the noodles and vegetables are tender, and broth is almost absorbed (you want a little left over to help make the sauce)

3- Stir in ricotta, Parmesan cheese, and basil.  Season with salt and pepper (to taste) and serve. 

Serving Suggestions: 

Serve with additional shredded Parmesan cheese, toasted pine nuts, or a simple spinach salad. 

Enjoy! 

Check out these other great one pot dishes from around the web:

Chicken, Rice and Parmesan Skillet - Cooking Light 
One Pot Linguine with Roasted Red Peppers, Tomatoes and Brie - The Kitchn
One Pot Spaghetti Alla Puttanesca with Chickpeas and Artichoke - Yup, It's Vegan