I decided I wanted to share a quick and easy fall recipe with you all today and here are the reasons why:

-My family and I went to the Pumpkin Patch this weekend

-I am currently eating an Apple Cider Donut (no shame in my pregnancy cravings game)

-And tomorrow is October 1st! Fall is officially here!!

Now, whether you live in an area that actually feels like fall or not, this recipe I am about to share should definitely be made this week because a) it is delicious and b) it can be made in under an hour (unless you are pregnant and have a toddler running around like a wild banshee… I think it took me a bit longer, but still much less time than normal chili!)

This recipe can be found in 100 Days of Real Food: fast & fabulous. If you haven’t already invested in this cookbook, you should definitely check it out! So many good recipes for fast weeknight meals!

Hope you all enjoy and I really hope it gets a little cooler this week so we can actually put on sweaters and drink hot drinks again without melting!!

White Chicken Chili

Ingredients:

• 1 tablespoon olive oil
• 1/2 onion, diced
• 1/2 jalapeño, minced (I decided to opt out of this ingredient)
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 garlic clove, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 1/4 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 1/2 cup frozen corn kernels (no need to thaw) -I just used normal corn from a can
• Two 15-ounce cans of white beans (such as Great Northern or Cannellini), drained and rinsed
• 1 3/4 cups chicken broth, store bought or homemade
• 1/4 cup heavy cream

Instructions:

1. In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño (if you choose to use one) and cook, stirring, until the onion has softened, 2 to 3 minutes.
2. Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.
3. Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 mins.
4. Break up some of the beans with the back of a wooden spoon to help thicken the chili. Stir in the cream and then garnish with desired toppings (some ideas include chopped cilantro, sour cream, grated Monterey Jack cheese, diced avocado and/or corn tortilla strips). Enjoy!!

Just a side note: this recipe makes 4 servings. It doesn’t make a big pot with leftovers for days… but I wish it did because it tastes SO GOOD! So, I recommend doubling this recipe!