Yesterday was the Autumn Equinox, which means it is officially fall. Fall is strewed with change. The weather, scenery and food come full circle at the end of September each year.
This week, Sunday Soup Day featured the first batch of chili this season. I don't make traditional chili. I experiment with ingredients and seldom repeat recipes. In fact, I don't like following recipes on Sundays. I imagined a healthier, whiter chili than what my dad eats at deer camp. I thought of chicken, squash and random vegetables and salsa verde (green salsa).
The end result was unequivocally the best chili I've ever had. Liz agreed. Because fall is change, I am now going to be repeating and following this recipe on future Sundays.
Here it is:
3 chicken breasts (cooked in olive oil separately)
1 yellow onion
1 red pepper
1 yellow pepper
3 cloves garlic
1 large can of diced tomatoes
1 jar of salsa verde (Guy Fieri brand)
1 can Cannelini beans/white beans
1 can chili bean in mild sauce
1 medium-sized acorn squash
chili powder
chopped cilantro
topped with cheese - a lot of cheese
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I've already made this chili again and it was as good the second time. A few of our friends have tried the recipe as well and they were extremely pleased with the outcome.
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