I'm going to have to get a head start on my fall recipes this year. Once we move onto the boat, I really don't see myself dying to do much baking or cooking in the teeny tiny kitchen. But it's not like I'm going to be willing to skip some of my favorite seasonal dishes entirely either! So, if I make my first pumpkin pie next week, don't be surprised.
White Bean and Chicken Chili with Sweet Potatoes
sea salt and pepper
oregano and thyme, to taste
1 red onion, chopped
2 cloves garlic, chopped
1 large sweet potato, peeled, diced
2 teaspoons ground ginger
1 teaspoon cumin
1 teaspoon chili powder
2 teaspoons dried oregano
red pepper flakes, to taste
3/4 cup tomatillo salsa verde
2 15-oz cans beans, rinsed and drained
2 cups chicken broth
Squeeze of fresh lime juice
Fresh chopped parsley
Fresh chopped cilantro
Fresh lime slices
Preheat the oven to 375ºF.
Drizzle oil olive in a roasting pan. Season chicken breast with salt, pepper, oregano and thyme. Bake for 30 to 35 minutes, or until done. Set aside.
Heat two tablespoons of olive oil in a large pot over medium high heat. Add the red onion and stir for about one minute. Add the garlic, sweet potatoes, ginger, cumin, oregano and hot pepper flakes and stir. Add in the tomatillo salsa, beans and chicken broth. Cover and bring to a light simmer.
Cut or tear the chicken breast into small pieces, and stir into chili until warmed through.
Squeeze in some fresh lime juice and add any extra seasoning to taste. Top with lime wedges, fresh chopped parsley and cilantro.
Recipe Source: glutenfreegoddess.blogspot.comAnd don't forget to check out the other recipes in the chili link up here:
Paige's Spicy Red Chili
Meghan's Turkey Pumpkin Chili
Mia's Chicken, Veg and Nam Jim Dressing
Kristen's Beef, Bean and Beer Chili
Ayla's Chili and Rice
Natasha's Beef Chili with Black Beans and Greek Yogurt Avocado Crema