What I’d like for you to think is that we’re happily preparing for the Christmas season and eagerly anticipating this seasonal snow storm, all cozied up on our couch, sipping hot chocolate and stringing popcorn to hang on our tree, while hand-making all of our gifts and singing Christmas carols.
But here is a short list detailing the reality of our holiday season at present:
- - We do not yet have a Christmas tree. “Maybe tomorrow night?” has become our mantra.
- - Tonight, literally just tonight, Eric went out in the sleet to bag up the last of our leaves and put all of yard toys in the garage before the storm.
- - Rather than plotting out the most creative of gifts, my mental energy as of late has gone into super fun activities like researching minivan makes and models, choosing a new health insurance plan, and freelance editing work in which I read endlessly about the thrilling world of building leasing agreements.
- - I have not bought one Christmas present.
- - I did make popcorn, but then ate it for lunch today in lieu of real food. (I am so sorry, Baby Girl Berget).
There have been moments in the last few weeks that I have felt a little sorry for myself, grumbling “more like ‘It’s the most busiest time of the year’…” in the middle of the night when I wake up hungry (thanks, popcorn lunch) and then can’t go back to sleep because I’m stressing about the fact that there are somehow deadlines more urgent than buying Christmas presents this week.
So this week is about deep breaths. It is about leaving the dishes undone and taking a walk with Owen, who is absolutely captivated by every snowflake and every Christmas lights display he sees. It is about doing the next thing. And it is about easy dinners.
When we have crazy times ahead, we love to make a huge batch of soup or stew and eat it all week. And that’s what this chili has been for us. It makes a ton…and guess what – it’s prize-winning. That’s right, my sister-in-law Vicki won first place in a chili cookoff with this recipe, and it’s one of our favorites.
This chili is decadent. It has both heavy whipping cream and sour cream, so you can drown your too-busy sorrows in some caloric goodness. And this chili will keep you going with its proteinarific chicken and northern beans, plus some great flavor from Rotel, bell peppers (we used frozen), and a bunch of spices. We’ve been happily chowing on this for days, most times with some toasty garlic bread, you know, in case the sour cream and heavy cream weren’t enough for you.
I hope you give this chili a try…whether you’re weathering a winter storm and knitting up the last of your Christmas presents…or you’re weathering a super busy week!
(recipe by Carpé Season, by way of my sister-in-law Vicki!) (yields 8-10 servings)
This simple white chicken chili recipe is big on flavor and super easy to make. Plus, it makes a lot and is a great meal to have on hand for busy weeks!
3 lbs. boneless, skinless chicken breasts
2 tbsp. vegetable oil
1 large onions (about 2 c.), chopped
1 tbsp. garlic powder
3 cans great northern beans (rinsed and drained)
30 oz. chicken broth (either low-sodium canned or homemade)
1 (10-oz.) can Rotel Original (diced tomatoes with green chilies)
2 tsp. salt
2 tsp. oregano
1 tsp. ground black pepper
2 tsp. ground cumin
2 c. sour cream
1 c. heavy whipping cream
2 bell peppers, chopped (or frozen equivalent, thawed)
Cut chicken into smail pieces.
Heat oil in a large pot over medium heat. Add chicken pieces and cook, uncovered, with onions and garlic powder until chicken is no longer pink.
Add the beans, broth, Rotel, salt, oregano, black pepper, and cumin. Bring to a boil; reduce heat, and then let simmer, uncovered, for 30 minutes.
Add sour cream and whipping cream and and simmer uncovered for additional 20 minutes or so, stirring occasionally. About five minutes before the cooking time is finished, add chopped bell peppers, and cook until they are tender-crisp.
*Note: This is a great meal to freeze! Once thawed, it heats up beautifully!