Whether we want to admit it or not, fall is right around the corner.
That means extra sharp #2 pencils, boots (!!!), buses whizzing through the neighborhood, cozy sweaters, packed lunches, and… football.
I have a love hate relationship with this sport. Love meaning I love to watch L love it, he sort of rocks the offensive line (Grandad!), and let’s be honest… football food is, perhaps, the best kind of food there is.
Hate meaning please don’t hurt my baby.
So, here’s to me cheering from the sidelines, hanging onto flag football as long as I possibly can before the transition to tackle. And to this herby summer chili. It had me at hello and was a perfect bowl of comfort after watching L play Friday night. That, as a mother, is just needed at times.
And hey – a shout out to all the grandparents for cheering the Vikings along!
- 2 T olive oil
- 2 cups pulled chicken, cooked
- 1 large yellow onion, chopped into 1/2" pieces
- 1 large red bell pepper, chopped into 1/2" pieces
- 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
- 1 can black beans, rinsed & drained
- corn kernels cut from 4 large ears of fresh sweet corn (do not cook the 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)
- 3 T. cumin
- 1 T. chili powder
- 1 T. sweet smoked paprika
- 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 - highly recommended!)
- Decide how you want to do your chicken. You can keep it easy and grab a rotisserie one from the store, or, you can grab two bone in chicken breasts (1 full, 2 half). Rub with olive oil, salt, and pepper. Roast at 350 degrees for 45 minutes. Cool, and pull apart.
- 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.
- Add corn, tomatoes, beer, cumin, chili powder, and paprika. 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!