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!
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Courtney
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I hear ya lady. We still are cleaning the pool on the daily, even though the air is much cooler and we hardly get in. Plus, we plan to stay on the boat @ Lake Michigan again this weekend….trying to avoid the fact that technically it is fall. I was looking up at the trees by our house this morning and the very tips of all of the leaves are golden….and I sighed too deeply. It’s coming. There’s no way around it. But…at least there IS chili and a few months that aren’t terribly dreadful. It’s January through March that are the WORST!
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Yes. I want to die in Jan, Feb, and March. Oh, and April and May because we live in Chicago. 🙁
yes.yes.yes. Everything about early Fall is perfection! …. Except that it precludes winter. I just can’t even think about winter yet it’s too much to bear. Totally agree with you on the itch to get back into simmering and sautéing; this looks so good!
Great minds think alike 🙂 Let me know if you try this recipe – it’s awesome!
I don’t know why I stuck my nose up for so long about buying rotisserie chickens – they are such a time saver and delicious! Have a great weekend Courtney! 😀
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They are life savers! have a great weekend as well!
Twitter: livingsunnylife
says:
I have my go to chili that I make every Autumn, but I love the fun twist with ingredients. I think I might give this chili a try. Thanks for sharing!
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Twitter: Travellingcats
says:
Ha, you just made me hungry. I’ll make it without the chicken, though, as I’m a vegetarian. Have a lovely day.
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Twitter: morselsoflife
says:
I’m liking this idea of making a summer chili! Great way to incorporate some summer foods in a traditionally “winter” food. 🙂 Sounds simple and delightful!
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This looks delicious! Thanks for linking up with What’s Cookin’ Wednesday!
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Perfect recipe for all those veggies I got at the CSA on Saturday! Dave brought it over to Mom’s for me to taste when I visited and it was delicious!!!!