I have yet another idea for the home cook’s conundrum. . . what to do with all of that leftover chicken. I’ll transform yesterday’s dinner into a chunky, creamy bowl of White Bean and Chicken Chili, so thick and yet so light, it could almost be served as a chip dip!
Since gardens are beginning to hit their peak with plentiful ripe produce, now is the time of year when we should be experimenting with ingredients that we don’t normally add to our meals, at least, not in their freshest forms. This recipe calls for such seasonal faves as onions, carrots, celery, avocados, Roma tomatoes, and Guajillo chili among other summery ingredients. It all adds up to a spicy bowl of tummy-filling goodness that goes well with a cold one. . .