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The First Cool Day of the Season Chili


We had our first really cool day of the season on Monday. It was in the high 60's by the time dinner time came around and I was in the mood for my annual pot of "first cool day of the season" chili. Of course, I had no idea it was going to be that cool on Monday so I did not have all the ingredients on hand to make chili. You can bet that on Tuesday, I was at the store ready to buy the ingredients to make us some chili. It was not nearly as cool on Tuesday night as it was on Monday, but I had chili on my mind and nothing was going to stop me from making it. I typically make the traditional chili with red beans, ground beef, etc. This year, however, I decided to make my good friend Sara's White Bean Chicken Chili. If you were the family side of Dine and Dish back in the beginning, you might recall that I wrote about having this chili on Christmas Eve at Sara's house. This chili is best if simmering on the stove all day. I, being the slacker mom that I am, started it at 3pm for a 6pm dinner time. It was still fantastic (although not as fantastic as Sara's. I need to find out what her secret is!)

Oh - and doesn't this beautiful bowl holding the chili just scream "soup" to you? I've used it for ice cream in the past, but it really is my new favorite soup bowl. My dear friend Jody of The Devils Cloth made this gorgeous bowl. She is super talented. Check out her store and while you are there snatch up one of her hot and highly demanded by boutiques everywhere, Arm Candy bags

Is it cool where you are yet? What is your traditional "first cool day of the season" dish to make?  

From Southern Living Magazine and my friend Sara

White Bean Chicken Chili

1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
8 skinned and boned chicken breast halves, cut into bite-size pieces
3 cups water
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon pepper
1 teaspoon dried oregano
4 (15-ounce) cans cannellini or great Northern beans, rinsed, drained, and divided
1 (14 1/2-ounce) can chicken broth
1 (16-ounce) package frozen shoepeg white corn
2 (4.5-ounce) cans chopped green chiles
3 tablespoons lime juice
 Garnish: fresh cilantro sprigs

Sauté chopped onion in hot oil in a large Dutch oven over medium-high heat 7 minutes; add garlic, and sauté 2 to 3 minutes.

Stir in chicken pieces, and cook, stirring constantly, until chicken is lightly browned. Stir in 3 cups water and next 5 ingredients; reduce heat, and simmer, stirring often, 10 minutes or until chicken is done.

Place 2 cans of beans in a blender; add broth, and process until smooth, stopping to scrape down sides.

Stir bean pureé, remaining 2 cans of beans, corn, and chiles into chicken mixture in Dutch oven; bring to a boil over medium-high heat. Reduce heat, and simmer, stirring often, 30 minutes or until thoroughly heated. Stir in lime juice just before serving. Garnish, if desired.

Note: Use a handheld submersion blender to pureé the beans and broth, if desired.

Posted on Wednesday, September 12, 2007 at 11:11PM by Registered CommenterKristen | Comments36 Comments | References1 Reference

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  • Response
    Neat Web site, Keep up the excellent work. Thanks a ton!

Reader Comments (36)

beautiful photo! i love the way that bowl too.
September 13, 2007 | Unregistered Commenterashley
What a lovely recipe! I love how you have incoporated beans here.
September 13, 2007 | Unregistered CommenterAnh
I've been making lots of chicken and turkey chili lately -- I particularly love the combination of turkey with green chiles. Most of the cold weather food I crave is hot and spicy. Usually a big old batch of jambalaya is my first cool-weather dish.
September 13, 2007 | Unregistered CommenterLydia
Lovely photo and recipe! I can hardly wait for cooler weather and the hearty comfort food it brings. We are heading to the mountains next weekend to get an early taste (for our area) of Fall weather
September 13, 2007 | Unregistered CommenterDeborah Dowd
I've been thinking of making a chilli recently, and seeing this yummy one, I really must.
September 13, 2007 | Unregistered CommenterKelly-Jane
We are still burning up here with heat, hasn't rained in 2 mnts!!
Chilli looks yum, guess I have to wait one more month for cold!
September 13, 2007 | Unregistered CommenterAsha
This looks like a wonderful change from the normal ground beef chili. I'm saving this recipe - the nights are finally getting cool enough for warm foods for dinner!
September 13, 2007 | Unregistered CommenterDeborah
This looks delicious.

Here in NYC it's been rather cool the past 2 days as well. I'm not a fan of the approaching winter season but I am happy that cider season is among us.
September 13, 2007 | Unregistered Commenterbianca
Yes, but now it is warm again...boooo. I want the cool weather back.
September 13, 2007 | Unregistered Commenterpeabody
Hi Kristen, it's always interesting to see what the bloggers in the northern hemisphere are cooking up. And now you say that it's getting into cool season. guess what, down-under we are getting into Spring! Still a bit cool, so your chicken chili would be perfect for us too.
September 13, 2007 | Unregistered CommenterNora
Looks yummy Kristen! I have a similar recipe that uses ground turkey (and no corn) and I love it. I'll have to give them one a try on our next cool day.
September 13, 2007 | Unregistered CommenterAlison
I love the bowl and the chili sounds yummy! My favorite thing to make when the weather starts getting cool is a corn chowder I make using liquid smoke. Soooo yummy!

September 13, 2007 | Unregistered CommenterKat
Alas, where I live it is always summer so we eat all kinds of food all year round.
September 13, 2007 | Unregistered CommenterCynthia

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September 14, 2007 | Unregistered CommenterKamarulzaman Suief
wow it must tell you the bowl looks fabulous. This picture looks right out of a Donna Hay Magazine ! Well done :)
September 14, 2007 | Unregistered Commenterkate
Unfortunately, September and October tend to be our warmest months in SoCal. Something about Santa Ana winds.... I miss that fall time chill in the air, but not as much as I have missed soups and chilis. Yours looks fantastic. Perfect for fall and football.
September 14, 2007 | Unregistered CommenterSusan from Food Blogga
Chili is always so good on a cool evening! and in that soup bowl = perfection.
I have a tomato veggie soup (sometimes with some ground meat) that I've always loved for cool evenings. Soup and cool do just go together.
September 14, 2007 | Unregistered CommenterMy Kitchen in Half Cups
I'm soooo ready for fall and warming bowls of chili!
September 14, 2007 | Unregistered CommenterKaren
We make white chili with left over turkey after Thanksgiving. Your recipe looks yummy!
Maybe it will eventually cool down here.
September 15, 2007 | Unregistered Commentersandi @ the whistlestop cafe
I've never had white chili... Now I will!
It is a gorgeous bowl.
September 15, 2007 | Unregistered Commenterkatiez

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