More chili? Yup, always more chili. If you happened to read my Fall Bucket List, you might know that we are basically obsessed with chili and cornbread, and pretty much have it every chance we can throughout the Fall season! And while I absolutely adore my family’s recipe that we have used since before I was even born, I really like to spice things up. I need change, and I crave trying new things. I have done quite a few variations, including this delicious vegetarian chili, but I can honestly say I have never loved a chili so much as I do this harvest chicken chili….
Have y’all ever had the broccoli cheddar soup from Panera?
If so, you’ll understand the urgency behind coming up with this recipe. My bank account can’t keep up with my desire for that soup, and my body is uncertain of it’s real nutritional value. I simply could not take it anymore. I had to come up with one at home.
The thing about a broccoli cheddar soup is that, well, anything that is loaded full of cheese is not going to be the healthiest thing out there. But I did want to do my part to lighten it up. I tried to keep this soup as clean as I possibly could.
The first thing I did was obviously make sure the entire soup was gluten free… Because I didn’t want to die over a bowl of soup….
The jalapeño is God’s gift to me.
I like them anywhere and everywhere and on any dish that allows for them without messing up the flavor. Because putting jalapeños on curry would be like putting ketchup on eggs.
But that’s a sensitive subject for some of you, so I won’t get into my opinions on that one….
We love chili around here. It’s pretty much our go-to when it comes to one pot meals that are filling and entirely delicious.
But chili, traditionally speaking, always has meat in it. So when I was thinking of putting chili on the two week meal plan for my new vegetarian friend, I found myself a bit stumped.
Luckily, I am always up for a challenge. I decided to get to work right away on a delicious vegetarian chili. (It happens to be vegan as well, just as long as you don’t top it with cheese)!…
It’s “spring” around here, which means one day it’s sunny and seventy five, and the next day it’s a blizzard. Oh, and some days it’s a blizzard in the morning and feels like a sauna by afternoon.
Regardless of the lack of consistency, it is still true that any snow day- no matter how short- calls for a warm, cozy, and comforting meal.
For me, that’s soup….
I always said that if I couldn’t do something with perfection that I didn’t want to do it at all.
And then I had a baby and realized that sometimes you have to get stuff done and there isn’t always time to do it perfectly.
I had hopes of creating a glamorous beef and butternut squash soup, topped with delicious bacon crumbles and feta cheese. Seriously, I was so excited….
I don’t know about y’all, but I pretty much think cornbread is the right accessory for any soup or stew.
Perhaps I should call it accompaniment, but accessory sounds so much more fancy and exciting.
I also don’t know what y’all think about how cornbread “should” be, but I grew up eating real cornbread… you know… not the boxed stuff that probably has very little cornmeal in it, but rather a lot of flour and sugar, and tastes and feels a lot more like cake than anything else….