Fall can be such a tease, can’t it?
You want it. You know you do. The cozy sweaters, the slick leather boots, the pinot noir, the bubbling stews. It’s all luring you in with its cinnamon spiced goodness.
And yet with all the good that fall brings, it has one serious negative. Fall = winter is coming.
I still twitch thinking about winter. Really, I do. I told M I actually might need therapy over it all. I mean, COME ON. Do you guys remember this? Clearly I am not over it.
I can’t. I just can’t. I don’t understand how people can live in an environment where they can’t go outside. With kids. Boys, specifically. It’s all so horrid. It hurts.
And yet there is something to be said for aching to make something over the stove. You don’t want to give up the grill just yet, or maybe ever, but chopping away and seasoning and sauteeing, it’s well, all good things. All good things.
This recipe is a classic from ALFS. I’ve updated it over the years, so I feel it deserves a new post highlighting the changes. When I looked back at what it was originally called, Football Comfort, I just had to laugh. So true in so many ways.
This is the perfect end of summer chili recipe to make when you are looking for some kitchen comfort, yet not quite ready to dive into the richer soups, stews, and chilis. This one is light. Think, farmers market goodness all chopped into one warm bowl, highlighted by fresh herbs that you can still pick from your garden.
Stay away winter, and I’m so scarred I’m going to go as far as go. away. fall.
- 2 T olive oil
- 2 cups pulled rotisserie chicken
- 1 large yellow onion, chopped
- 1 large red bell pepper, chopped
- 1 large green pepper, chopped (I've been using roasted Hatch peppers since they are in season - so good!)
- 4 large garlic cloves, minced
- 1 tsp. minced fresh jalapeno pepper
- 1 zucchini, chopped into 1/2" pieces
- 1 yellow squash, chopped into 1/2" pieces
- salt & pepper
- 3 T. cumin
- 1 T. chili powder
- 1 T. sweet smoked paprika
- 1 can black beans, rinsed & drained
- corn kernels cut from 4 large ears of fresh sweet corn (if I'm feeling lazy I will use Trader Joes roasted frozen corn)
- 2 14.5-oz. cans diced fire roasted tomatoes (do not drain)
- 12 oz. beer or chicken broth (I used a full beer plus a few cups or so of chicken broth until I reached my desired consistency)
- juice and zest from 1 lime
- 1 c. chopped fresh herbs of your choice (I used 1/3 cup cilantro, 1/3 cup dill, 1/3 cup basil)
- Your choice of toppings! Crackers, avocado, cheese (we used a smoked gouda - a must!)
- In a large heavy duty soup pot add the olive oil over medium heat. Add onion, pepper, garlic, and jalapeno. Sautée for 5 minutes, stirring occasionally.
- Add zucchini and yellow squash and sautée an additional 5 minutes. Season generously with salt & pepper as well as remaining spices.
- Add corn, tomatoes, beer, and chicken stock. Stir to combine. Heat until bubbling and then reduce heat to medium-low and cook for 10 minutes.
- Add chicken to the pot, followed by the fresh lime juice and zest. Right before serving, stir in the fresh herbs. Adjust to taste with kosher salt and freshly ground black pepper.
- Serve with your choice of toppings and enjoy!