ORANGE Chicken Chili…just in time for Halloween, you know, because its orange. Hey, I’m trying here.
There aren’t oranges (like the fruit) in it or anything. I promise. White chicken chili was the plan, but it just felt wrong to make chili without using tomatoes. Ya feel me?
So, yep, it turned orange.
I may be biased, but I have to say that it’s YUMMMMMY. I wouldn’t change a thing! The orange-ness really matches the fall mood up here in MN. 🍁
I was suppose to bring this to my parents’ house a few week ago. We were all getting together and I wanted to help feed everyone…
The morning we were leaving, my ALARM DIDN’T GO OFF (because that’s my life 👎🏼) and I woke up with 5 minutes to get dressed, eat something, close up my suitcase and jump in the car. Obviously, I was a scrambling and what did I forget?… The chili, of course. It enjoyed a quiet weekend in my freezer at home. No one got to taste it. Sorry, Mom. 🙄
Look at the pictures and just imagine what it tastes like.
There isn’t anything too fancy about this recipe. Just straight up, tasty, keep-you-snug-and-warm chili. I rarely cook with this much dairy—if your lactose intolerant, you should do some ingredient adjusting or come back next week, just saying.
You may be thinking, “I was sure this girl was vegan. Why is she using dairy and chicken in this recipe? Why is she sharing this recipe when most of the others are plant-based?” Well, the answer lies with how I view food, my food philosophy, if you will.
Let me explain…
My husband and I eat vegetarian and/or vegan most of the time. Eating mostly plant-based foods is a decision we’ve made for ourselves and I encourage you to do whatever works for you. NO JUDGEMENTS HERE.
What I will not encourage is restriction. This girl isn’t a fan of restrictive tendencies.
I won’t completely outlaw foods that fall into the animal category.
Why not? Because, I want to enjoy dinner at a friend’s house and not freak out over being served me spaghetti and meatballs. I want eat turkey at Thanksgiving because it is a treasured tradition. I want to have a chocolate chip cookie and a glass of milk once in a blue moon.
I don’t want to restrict what I eat so much that food begins to consume my every thought and control me. That isn’t healthy.
It is easy for people in the health food world to become fixated on a certain way of eating. People often cross the line between reducing their intake of something and vowing to never eat it EVER AGAIN. Deciding to avoid chips because they give you a stomach ache isn’t wrong. What is wrong (yes, I believe it is flat-out wrong) is to forever and always deny yourself a REASONABLE amount of your favorite food. You’re going to drive yourself crazy!!!
We are mainly plant-based, but have grace with ourselves because LIFE HAPPENS.
I’m so excited for you to enjoy this chili with me. No guilt. No judgement.
Just cozy, delicious perfection.
This is just you're straight up, tasty, keep-you-snug-and-warm chili. It matches the fall mood up here in MN...because, you know, it's orange.
- 2 lbs. Cooked and Shredded Chicken
- 1/2 cup Uncooked Quinoa (+1 cup of water for cooking)
- 1 TB. Olive Oil
- 1 large Yellow Onion, diced
- 3 TB. Garlic, minced
- 2 cups Chopped Celery
- 3 TB. Low Sodium Chili Seasoning
- 1/4 tsp. Red Pepper Flakes (optional)
- 4 cups Low Sodium Chicken Broth
- 2 cups Half and Half
- 1 15 oz. can Great Northern or other White Beans
- 2 15 oz. cans Diced Tomatoes
- 1 10 oz. can Diced Tomatoes with Green Chilis
- 1 cup Shredded Mexican Blend Cheese
- cilantro and green onions to top (optional)
Place the chicken in a deep sided baking dish and cook at 400 degrees F for 25 minutes or until the internal temp is 165 degrees F.
Use two forks to shred the chicken once it’s finished cooking.
While the chicken is cooking, add the water and quinoa to a saucepan and simmer for 15 minutes.
To a large stockpot add the oil, onion, garlic and celery and sauté over medium heat for 5 minutes.
Add the chili seasoning and red pepper flakes. Sauté for another 5 minutes.
Over medium/low heat add the broth, half and half, beans, cans of tomatoes and tomatoes with chilies, cheese, cooked chicken and quinoa.
Cook until everything is tender and heated through, about 20 minutes.