Lately, I have been cooking and freezing as if the apocalypse were coming. I’m not sure why. I guess I’m preparing for hibernation or something. I’m like one of those squirrels with their acorn stash in their cheeks. Maybe I am still reeling from last year’s winter and feel the need to hoard. Let’s just say I’m stockpiling in case we have Snowmaggedeon 2.0. Oh, and if we do, I may immediately pack my bags and move somewhere along the equator.
MARK MY WORDS.
I’m going to get to the point today. I’m exhausted from sleep training my wee one (that’s a post for another day!), so it’s a shocker that I have even cooked dinner. How does someone small wear you out so much?!?
Anywho, one of my favorite fall meals is chili–and it is a perfect freezer meal. Plus, you can’t really mess chili up. You sauté your veggies, brown your meat, add your spices, and simmmmahhhh. Perfect to make on a lazy fall afternoon or evening.
I know, I know, there are seriously ONE MILLION ways to make chili, but this is one of my favorites. Normally, chicken chili is a white chili. I don’t have anything against white chili, per se, but I like a little zip. I feel like many of the white chicken chili recipes I have tried are a tad lackluster. So, I decided to take a more traditional route. This is similar to your typical red chili, but lightened up with ground chicken. If you haven’t used ground chicken before, it is WAAAAY better than ground turkey, IMO (“in my opinion”, for those unfamiliar with abbrevs).