Chili isn’t often a food that I crave during the hot summer months, it’s more of a fall-time favorite for me… but something about this weekend just had me longing for a big bowl of this spicy good stuff?!

I also had a ton of summer squash from the farmer’s market to use up, so I figured hey, what better way to make a light version of a fall-time favorite by adding those to the mix 😀

Chicken, white beans, onion, garlic and a few spices later… and we were in chili business!!

Summer Squash White Chicken Chili

Serves 4

  • 1 onion, diced
  • 2-3 cloves garlic, minced
  • 3 pattypan squash, diced
  • 1/2 whole chicken, shredded (about 2 cups of meat)
  • 2 cans cannellini beans, drained & rinsed
  • 1 small can diced green chilis
  • 6-7 cups chicken stock (I used homemade)
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tblsp olive oil
  • sea salt & black pepper to taste
  • hot sauce to serve (and other toppings if you like!)

Buying chicken like this vs. pre-cut breasts & thighs will not only save you lots of money (great way to eat antibiotic & hormone-free meat without emptying your wallet!) but will also bump up the flavor of any dish many o’notches.

Chicken skin = flavorrrrr.  And you remove it after cooking anways 😉

I just placed the chicken into enough boiling water to cover, then simmered for 25 minutes until cooked. 

Once done cooking, I removed the skin and shredded the chicken meat and then we were ready to rock n’ roll!

To build the chili:

First, a quick sauté of the onion in olive oil over medium heat until softened & translucent, about 7 minutes, stirring occasionally. 

Then in goes the squash.  Cook another 7 minutes or so (splash in some H2O if it starts to stick). 

At the last minute add in the garlic, stir stir stir. 

Next in go the beans, shredded chicken, diced chilis and spices/salt/pepper.

Let this warm through for about 5 minutes.

Finally add in the chicken stock, stir, cover and let simmer away anywhere from 30 minutes to an hour depending on how much time you have 😀

I must have been feelin’ ambitious yesterday as I decided to whip up a batch of chicken stock from scratch, you guys know how much I adore homemade chicken stock!!!

And it’s seriously so effortless compared to the amazing flavor results it yields.

When I roast a chicken I’ll save the leftover bones in the freezer (last up to about 3 months) until I have a couple hours to let the stock simmer using this simple method.  In addition to using it for my recipe, I just freeze any leftover stock from the batch for future use, win win!

But since I know that there isn’t always time for that, find a good quality boxed chicken stock instead if ya like 😀

I served my bowl o’ summer chili with lots of Cholula hot sauce <— this stuff is crack.

And enjoyed every single bite!!!

This chili was spot on, not too heavy with the light summer veg / chicken combo but also kinda creamy from the white beans.  And don’t forget that wonderful homemade chicken stock, oooooo whattttt flavorrrrrr!! 😛

I’m glad it didn’t disappoint, because I think lil’ sis and I had gotten way too excited for dinner after smelling the chicken stock cooking up all afternoon 😉

I’ll definitely be making this one again… especially since I know how plentiful summer squash is about to be at the market!

Hope everyone is enjoying their start to the week 😀

Hoping to be back with a recap of the amazing wedding weekend soon…

But until then, how about a quick summer salad recipe that I pulled together last night?!

Perfect answer to an easy Sunday dinner after a weekend of traveling 🙂

Pesto, Artichoke & White Bean Orzo Summer Salad

Serves 6-8 

Best when served room temperature, but can be eaten warm or cold too.

  • 16 oz. package orzo pasta
  • 6.3 oz. jar basil pesto
  • 1 can northern beans, drained & rinsed
  • 1 can whole artichoke hearts in brine, drained & chopped
  • sea salt
  • black pepper

Love orzo, how cute is this stuff?!

Simply cook the orzo according to directions.

Chop the artichokes into small pieces.

Stir pesto into cooked orzo while still warm. 

Then add chopped artichokes.

Followed by the white beans. 

 Season with sea salt and black pepper to taste – alot of pepper if you’re me 😉

And serve!

Goes wonderfully with a simple side salad dressed in white balsamic vinegar too might I add 🙂

Enjoy your Monday!!!

After the chorizo, chicken and unseen beef that was consumed this week, tonight all I was in the mood for was a meat-free meal!

Lucky for me, lil’ sis agreed to come over and have a girls’ dinner in with me – she appreciates a meatless meal (and beans!) as much as I do 🙂

And don’t worry – The Man had plenty of chicken wings, nachos, etc. while watching football with his buddies – he def didn’t starve 😉

So I set out to make us a healthy, veggie filled dish!

Veggie and White Bean Pasta & “Better Than Fries” Roasted Broccoli

First up, the pasta sauce.

  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 bag frozen squash
  • 1 can San Marzano crushed tomatoes
  • 1 can white beans, drained
  • fresh basil, chopped
  • 1 tsp dried oregano
  • sea salt & black pepper to taste
  • *edited to add* there was a splash of white wine & shake of red pepper flakes also involved towards the end!

I normally don’t like to buy canned tomatoes, however these San Marzanos appeared at Whole Foods a few weeks back and I’ve never had them before *shock!* so I had to go for it.

So worth it.

Also, in case you didn’t know, fresh basil freezes wonderfully for later use in cooked dishes.  This is from our basil plant this past summer and the flavor is still spot on!

This was definitely a throw together kind of meal.  A great one to use up some odds n’ ends in the pantry too!

Onion, garlic and squash.

Tomatoes, basil, oregano, salt, pepper and beans.

Plus some water to thin it out. 

The sauce cooked away while lil’ sis and I drank away had some time for girl talk 😀

And prepared the roasted broccoli…

Garlic infused olive oil.  Seriously amazing.

I used frozen broccoli this time around, drizzled with the garlic olive oil plus some sea salt and black pepper. Into a 425F oven for about 20 minutes (one flip in between) and you will have an amazing veggie side dish on your hands.

Lil’ sis proclaimed this broccoli to be “better than french fries”….

And if you knew of her deep love for fried taters then you would know how serious this was!

We served the veggie bean sauce over some thin spaghetti too – plus a topping of Parm cheese for moi 🙂

Deelish deelish deelish.

Now it’s movie time!  Anyone seen Knight and Day before?  Hope it’s good 😛