spicy white bean chili

November 28, 2010

In case you were wondering how I react to Black Friday shopping deals, the Husband was kind enough to make a video of my training…

Okay, you got me — that’s totally not me.. and I may not act quite as crazy as this lady, but I have some pretty intense feelings about shopping — which is what I did again yesterday.. and today. 

Today, however, I did some shopping in the food department. Apparently three solid days of Thanksgiving food doesn’t go over well with the Husband — and it doesn’t sit very well in my stomach. Although we still have some more food, I needed to restock the shelves with a little help from my friend Joe.

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I am always absolutely blown away at how reasonably priced Trader Joe’s is — I usually walk out speechless because I am too busy scheming how to use my extra grocery money left over at the end of the month… until I buy things I absolutely don’t need… like edamame crackers & hummus.

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or some Silk Mint Chocolate milk…

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Which I am currently trying to figure out a way to attach a straw device to my body to constantly be feeding me this wonderfully chocolatey goodness.

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Don’t judge me — the Husband wouldn’t touch this stuff with a 30 foot pole.

My metabolism has been on fire (doubt it) since I have been doing all of this sweat inducing shopping lately, so I was looking for something that would produce the same fire like feeling in my mouth. I’m a sucker for hot food — the spicier the better.

What do you mean I won’t be able to feel my tongue at the end of it? Perfect. How is it possible for me to constantly put my finger in my eye after chopping something spicy? It’s guaranteed.

Sundays are great soup days in my household — It can simmer for a few hours and I am rewarded with some great lunches to take with me to school throughout the week.

This soup, my friends, is all about the spice. Eat at your own risk (just joking… kind of.).

Spicy White Bean Chili

  • 2 cans white beans, drained and rinsed
  • 3 cups vegetable broth
  • 1/4 cup greek yogurt
  • 1 onion, diced
  • 1 small zucchini, halved and chunked
  • 3 cloves garlic, diced or minced
  • 1 can (4 oz.) green chilis
  • 1.5 tsp. olive oil
  • 1.5 tsp. garlic powder
  • 1.25 tsp. chili powder
  • 1.25 tsp. cumin
  • 1/2 tsp red pepper flakes
  • salt and pepper to taste

The lineup:

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The stars of the show:

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This chili is such a breeze to make. To start, heat olive oil in a large Dutch oven and add your onions and garlic. Saute until translucent, stirring frequently to avoid burning… because let’s face it — no one likes burnt onion and garlic.

Next, add your vegetable broth, beans, green chilis, and spices. Stir in your greek yogurt last (to thicken the broth up).

Allow your chili time to simmer (anywhere from 30 minutes — the whole darn day!) and serve it up with some cornbread or dinner rolls.

It will make your mouth (and eyes) water…
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Okay in reality it’s really not that spicy — but I needed an angle.

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I should have just let my pictures do all the angling.

Or I could have just told you about how the Husband asked me, “Are there pickles in here?”

No my dear, that’s just a zucchini… ::sigh::

Question: Do you enjoy spicy foods? Do you like shopping at Trader Joe’s?

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