What The Chili Is Going On Here?

So this is how my day started out: “Honey, will you bring me a beer?” Please note that when I said this it was not even 7:00 AM. Yes, I said AM.  So my puzzled hubby dutifully goes into the garage where our food surplus cupboard is and grabbed me a beer off the shelf. He cautioned me to get at least some of the beer into the recipe. Lucky for him and the recipe, I don’t like to drink beer. 

Here is why I needed the beer: I am soaking Scarlett runner beans (from this summer’s garden) in it. I became impatient tho, and started cooking them a bit (in the beer) because I wanted to add them to the chili recipe. Actually, that worked quite well. As I was cutting and chopping ingredients for the chili, the beans were brewing away. I have to admit the house did smell a little like a hops processing plant. 

Yield from summer harvest.

This recipe is actually a chicken chili version. We had rotisserie chicken to use up and it’s been extremely cold here (18 degrees on the thermometer one morning), so chili was a good option to warm us up.

Apologies for the chili picture –  it tasted better than it looks. Since it is not a tomato based chili the colors are rather bland to capture in a good picture. 

Big debate – what’s best – tortilla chips or warmed tortillas -with chili? My hubby crunches Ritz crackers in his chili – silly man. I like either tortilla chips or warmed tortillas.

Today I didn’t have tortilla chips so I just cut up a corn tortilla into sections and toasted it for 5 or so minutes. Another version of corn tortilla chips is to brush each chip with oil and salt before toasting. Perfect chips for a quick alternative to packaged chips. 

Serves 4

Chicken Chili & Beans

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  • 2 cups cooked chicken
  • 2 cups pre-cooked Scarlett runner beans (OR kidney, black, pinto, or whatever beans you prefer)
  • 2-3 cups chicken broth (homemade or store bought)
  • 1/2 large white or yellow onion chopped
  • 4 garlic cloves thinly sliced or grated
  • 2 poblano peppers, seeded and finely chopped
  • 1 small jalapeno pepper, seeded and finely chopped
  • 2-3 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 1/2 teaspoon coriander
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon thyme
  • Salt and pepper
  • Oil
  • Lime


  1. Drizzle fry pan with oil.
  2. Sauté onions, garlic and peppers in oil to soften.
  3. Add chicken and beans to pan, along with chicken broth.
  4. Sprinkle seasonings over chicken mixture.
  5. Squeeze of lime.
  6. Simmer for 30 minutes. Taste test to adjust seasonings.
  7. Simmer for another 30-45 minutes.
  8. Serve with avocado, tomatoes, chopped onions, and sour cream.


Calories: 233 cal
Carbohydrates: 14 g
Fat: 10 g
Sodium: 534 g
Cholesterol: 62 g
Protein: 25 g
Fiber: 5 g

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