It's a tradition. We always stay home and have chili for dinner on Halloween so we can pass candy out to trick or treaters. I'm excited this year because I'm hoping we will have lots of little goblins ringing our doorbell. We're in a new neighborhood with more children, so I've got my fingers crossed and a big bowl of candy by the door.
I'm going to mix things up a bit with this new White Bean Chicken Chili recipe…
Here’s what you’ll need to make this tasty chili:
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, drained and chopped
1 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chilies
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
2 ears fresh corn
1 pound diced, cooked chicken meat
1 (15 ounce) can white beans
1 pinch salt and black pepper to taste
Heat oil, and cook onion and minced garlic until they are soft. Stir in the broth, tomatillos, tomatoes, chilies, and spices. Bring the mix to a boil, and simmer for 10 minutes. Add the corn, chicken and beans, and simmer for 5 minutes. Season with salt and pepper to taste.
Not even setting the table tonight, we've got a fire going…and lap trays will do just fine.
Happy Halloween! What are your plans for tonight? It's your turn. Let's talk!
Photos Courtesy of Aged & Gilded, Bottom of the Ironing Basket, This Is Glamorous and Allrecipes.com