We had some seriously cold weather here last week. And I don’t just mean cold for Seattle. I mean really, actually cold. There were a few nights that the temperature dropped down below 20 degrees Fahrenheit. And even at the height of the day, the thermometer didn’t creep above freezing. This cold snap wreaked some havoc on my little floating home. You see, the pipes from my house travel out under the house, through the water and then run up above ground along the dock. Can you guess what may have happened? They froze. So for three days I had no running water. No showering, cooking or laundry. What a hassle. But I’m all thawed out now. And while it is slightly warmer around here, it’s still cold enough to be chili weather. So I got right back in the kitchen and made this White Bean Chili with Chicken and Sweet Potatoes.
This chili tastes like you’ve been slowly simmering it for hours. But in actuality, the whole thing comes together in just about 30 minutes. My secret: using a rotisserie chicken from the grocery store. The meat on those rotisserie chickens is so flavorful, juicy and tender. I remove the meat from the bones while the sweet potatoes and beans are simmering, then just toss it in at the end to warm everything through. It’s a great little trick that allows you to enjoy all the flavors of a slow cooked chicken chili in just a fraction of the time. Perfect for a weeknight meal!
The balance between warmth and coolness is perfect in this chili. The red pepper flakes, chili powder, ginger and roasted green chiles provide the right amount of heat. While the lime juice and cilantro bring fresh, citrusy, bright flavor notes to the pot.
Recipe slightly adapted from Gluten Free Goddess