Senioritis + White Chicken Chili.

Am I the only one that was dreading going back to school this semester? I feel like this is the first term since I’ve been in college that I really just didn’t want classes to begin. Sam and all my friends were so excited, but it’s taken me a little while to warm up to going back. Getting some new school supplies helped, and we got most of the wedding preparations done over winter break so I have less to worry about on top of classes and work. Unfortunately, poor Sam has caught the flu, so I’ve been spending the last couple of days nursing him back to health.  I’ve finally gotten sick of grilled cheese and tomato soup, so I pulled out some recipes from my Aunt Sharon and decided to try one I’ve had stored away for a while, it was so simple and came out even better than I expected so I knew I had to share with you guys, enjoy!

WHITE CHICKEN CHILI

INGREDIENTS: 4 cups cubed cooked chicken, 3 cups chicken broth, one cup of salsa, one small can of green chili, 1/2 large white onion chopped, 3 minced garlic cloves, 2 cans of Northern Beans, 1 can of Northern Beans blended in blender (for thickness), 1 teaspoon cumin, 2 teaspoon dried basil, 3 tablespoons of butter

DIRECTIONS: 

  • Melt butter in a large pot, add garlic and onions, cook for about 2 minutes.
  • Add remaining ingredients, simmer on medium heat for 25-30 minutes.
  • Serve warm. (We added a little shredded cheese and sour cream after dishing it up, optional but highly recommended)

 

First Day of Fall + Vegetarian Chili.

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I live for this time of year, between September and January. I can already fantasize about the smell of pumpkin candles, taste of apple butter, and watching the leaves change color day by day. Like Lorelai Gilmore’s “I smell snow”, I feel fall. It’s the only time of year I’m completely comfortable. The heat makes me lethargic, and the cold makes me want to bundle up indoors, so autumn is the perfect mix. Plus I love seeing everyone decked out in plaid flannels, scarfs, and beanies.

We decided to start the day by going to see Darren Aronofsky’s Mother!, which gave us plenty to talk about for the rest of the afternoon. After, we stopped at Nostalgia Cafe for some London Fog and drove around town. Before heading home, we picked up our annual fall candle, some yarn to knit a new scarf, and ingredients to make chili. We had a little get together with some close friends who are vegan and vegetarian so we tried our usual chili recipe without meat, I’ll post it below. We hope you had a great autumn equinox and had a chance to get outside and enjoy this beautiful weather!

INGREDIENTS: Two 15 oz. cans of black beans, one 15 oz. can of pinto beans, two 15 oz. cans of diced tomatoes, 2 cups of vegetable broth, 1 cup of corn, 4 chopped celery sticks, 1 diced onion, 2 diced garlic cloves, juice of one lime, one package of chili seasoning mix, salt and pepper

DIRECTIONS:

  • Coat large pot with olive oil, add chopped celery, onions and garlic cook until tender over medium heat.
  • Add black beans, pinto beans, corn, tomatoes (with its juice), and vegetable broth. Stir in chili seasoning and lime juice, add salt and pepper to taste.
  • Bring to a boil, then simmer on low for 15 minutes.

Take care,
The Wiesenbears