I think you thought you would never hear me say this, but I am so over winter.
For real — the snow and cold was fun for about oh, two seconds (since we have had a very mild winter), but it’s definitely out of my system. After our large snow last Friday, a few of you figured out why I love the snow so much. When it snows, the Husband works. When the Husband works, I get the house to myself. Ha! Totally just joking (kind of… I have to say that because he reads) — when the Husband works, we make a million dollars and roll in hundreds all over the bed and throw money into the air and talk about what we’re going to do with our zillion dollars. I bet you didn’t know snow plowing made that money. Now you know.
In all seriousness though, I want to go on a warm winter vacation. Do you think the girls on The Bachelor would freak out too much if I crashed their vacation to Puerto Rico? I don’t want to pull a Shawntel on them or anything, but I really need a tan. Plus, the girl from my high school who is on this season is still there, and we could catch up on life. You know, because we have probably said like two words to each other in our entire lives. I bet she’s going to have more friends than all the money I rolled around in earlier after the show is over.
Yes, I know they went to Puerto Rico like a month ago. I’m not that deranged.
So back to this winter — the only good thing about it anymore is the fact that I am still making soup or chili once a week. Much to the Husband’s dismay, it hasn’t been my veggie soup (his favorite). This week I took chili where no chili has gone before.
I know this because I Googled (I love when you type “google” spell check wants it to be “goggled” — ha!) it and no recipes came up. I am finally the first to do something!
Or at least the first to publish it on the internet. I’ll take what I can get.
Get this.
White Beans.
Artichokes.
Spinach.
It’s like a freaking spinach and artichoke dip in a bowl and you get to eat as much as you want without complaining that you ate too much of the cheesy goodness — because there is no cheese. The white beans kind of mush a little bit, which makes this incredibly creamy and delicious.
Even the Husband liked it!***
***after he complained that it was green
Spinach and Artichoke White Bean Chili
serves: 5-6
difficulty: easy
prep time: ~5 minutes
cook time: 1 hour
- 3-15 oz. cannellini beans, drained and rinsed
- 1/2 bag frozen spinach (5 oz.)
- 1 can (14 oz.) artichoke hearts, drained
- 1/2 onion, diced
- 3 garlic cloves, minced
- 1 tbsp. olive oil
- 1.5 cups vegetable broth
- 2 tsp. garlic powder
- 1 tbsp. cumin
- 1 tbsp. chili powder
- 1/2 tsp. paprika
- 3/4 tsp. crushed red pepper
- salt and pepper to taste
Directions: In a large pot, heat 1 tbsp. olive oil over medium high heat. Using a large knife, dice your half onion into small pieces and place in the pot. Next, mince your garlic into the pot as well. Stir frequently to avoid burning until onions and garlic are tender and fragrant. Add your vegetable broth and lower the heat while you drain and rinse 3 cans of cannellini beans. Add the beans to the pot and stir to distribute the vegetable broth. Add your spinach, and cut each artichoke heart into bit sized pieces before adding to the pot. Add all the spices, cover, and cook for at least one hour before serving.
I think I’m going to eat this on my plane to somewhere warm. Will someone buy me a plane ticket please? I like Mexico.
Just sayin’.
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