These days I am all about quick and easy weeknight suppers. With a 2 month old in the house, I need something that can go from fridge to table in under 30 minutes – which is usually how long my son sleeps for at any given point during the day. Yep, we’ve got a cat-napper on our hands!
In addition to that I’m also craving warm and cozy dishes this time of year, when the air has a chill by dinnertime. A batch of Spicy White Chili meets all my requirements: ready in 30 minutes, simple, and oh-so comforting on a brisk fall evening.
Spicy White Chili is also filling and hearty enough to fuel your family through busy fall weeknights, but light and easy on the waistline. Lean chicken or turkey joins forces with creamy beans and ingredients that are packed with flavor, but don’t add fat, like diced green chilies, chili powder, dried oregano, and cayenne pepper.
If you’re serving this chili to kids, just knock the cayenne pepper back a bit. I didn’t think the chili was too spicy as written though, and I’m sort of a wimp when it comes to spicy foods!
After simmering on the stove top, the chili is finished by stirring in a handful of shredded Pepper Jack Cheese which nobody can resist. Top your bowl with more shredded cheese, and crushed tortilla chips for an even tastier experience.
If time, and flavor, is of the essence, then this dish is totally for you. Enjoy!