It's been pretty darn hot outside, but I figure if Heather can make soup every week in the Texas heat, well then, what am I complaining about in Michigan for heaven's sake? I picked a cooler day since I am not running the air for Chile's Challenge and didn't want all that heat trapped inside. My only mistake was actually making Chili. The spices (I like it hot) made me feel a little toasty, but boy was it tasty!
Without further ado, here is my white bean chicken chili with yellow summer squash and smoked Gouda. If you notice, I forgot - again - to take a picture of our actual meal, so you are getting a shot of the remainder of the pot that I froze in containers for a later date. Perfect lunch sized portions to take to the office!
Chicken - Crestwick Farms
Stock - Homemade
Squash, onion, garlic - Farmer's Market
White Navy Beans - Hampshire Farms
Gouda - Grassfields Organics
Flour - Westwind Mill
Cream - Calder's Dairy
Olive Oil, Salt, Pepper, Chile Powder - Not Local
1 week ago