The recent cold front has brought nice, cool weather to the South, but not so pleasant weather to the northeast. This will be one of the first Halloweens in quite some time where we all are going to have to bundle up for trick or treating around here. To counter the cold, treat your family to something warm to eat with this flavorful Tomatillo White Bean Chicken Chili.
This is how I make it: I use a pre-made tomatillo salsa to add layers of flavor and to save time. My favorite brand of Mexican salsa and sauces is Rick Bayless’ Fronterra Foods because they use all-natural, top quality ingredients that make them fresh and healthy. Let the chili simmer for a good 30 minutes to allow some of the stock to evaporate and the soup to thicken. I use an emulsion blender to puree some of the white beans for extra thickness. (A blender can also be used, but if you don’t have an emulsion blender then grab one at Target and it will soon become your best friend. I use mine in the kitchen for everything from soups to smoothies and they are the best!)
As friends and family swarm in and out of your house on Halloween it’s nice to have a pot of warm, filling chili sitting on your stove. Stack a few bowls and spoons next to the pot and arrange piles of cilantro, cheese, fresh avocado, and lime wedges on a cutting board for toppings. Serve with Cornbread Muffins and you will have some happy trick-or-treaters. If you want to make a vegetarian version it’s easy – just leave out the chicken and add an extra can of white beans. Dessert? I think there will be plenty of Halloween candy to go around!
Enjoy, stay warm, and Happy Halloween -