Like it or not, Fall is here! Personally, it’s my favorite time of year, so I’m over-the-moon that I can drag out the autumnal decorations, spicy-scented candles and colorful scarves and start baking allthepumpkinthings. While it’s not full-on Autumn weather, the temps have a slight coolness to them here in North Texas… which is perfect for me, as I’ve enjoyed sitting down to several bowls of this Orca Bean Chicken Chili.
After I opened up a box of these black & white speckled beans from my friends at Bob’s Red Mill, I knew exactly what I’d make with them. They give off a mild flavor and are full of iron and fiber, just perfect for soups and this chili. The end result was rich and warm, with a touch of spice. And being that I’m smack dab in the middle of an AdvoCare 10-Day Cleanse, this is terrific for lunches and dinners (protein power)!
Sort and rinse orca beans in a colander. Place in a large stockpot with 12 cups of water. Cover and bring to a boil. Reduce heat to medium-low and cook until beans are tender and have doubled in size, about 1 hour. Add more water as needed while cooking, to keep beans covered. Once done, drain beans and reserve for chili.
Heat a Dutch oven over medium-high heat. Add oil. Sprinkle chicken with 1/4 teaspoon salt. Add chicken and sauté for 4 minutes. Add onion and the next 5 ingredients, sautéing for about 3 minutes. Add beans, water, 1/2 a teaspoon of salt, 1 can of chiles and broth; bring to a boil.
Mash 1 cup of beans and 1 can of chiles in a small bowl. Add to soup, simmering for 5 minutes. Serve with cilantro, pico de gallo, Stonyfield Greek yogurt and lime, if desired.
Disclosure: I am honored to be a member of the Stonyfield Clean Plate Club. Compensation was provided in the form of product and coupons by Stonyfield and Bob’s Red Mill; however, the photography & opinions expressed herein are solely those of the author.
Collaboration posts with Stonyfield make me happy. Not only do I get to work with such a wonderful company, but I’m introduced to new partners as well, like Wayfair. With over a “zillion things home”®, Wayfair’s website is a one-stop shop for any and everything home-related. I could’ve easily spent an entire day (or three) clicking through categories, mentally decorating my living room here, a bedroom there… heck, even the patio.
However, I was there for one reason. Tasked with creating a yummy, fresh salad, I needed a salad bowl that could handle the job. And Wayfair’s collection was nothing short of amazing. I had about four in my shopping cart before I realized that I was only there for one. And since our everyday dish ware is by Fiesta, I went with their Multi-Purpose Salad Bowl in Turquoise. Not only does it match our Turquoise place setting, but it pairs well with the other colors we received for our wedding. And the salad? Perfection! Imagine a basic chicken salad, but punched up with an Avocado Ranch dressing, red onions and pepitas. It’s crisp, cool and wonderful for a late summer, alfresco dinner!
In a food processor or high-speed blender, place the avocado, yogurt, lemon juice, garlic, dill, cilantro and salt. Process until combined into a smooth dip consistency.
For the Chicken Salad:
Combine the cooked, shredded chicken with celery, onion and pepitas. Stir in AvoRanch dressing, garlic powder, salt and pepper, folding to completely combine. Serve immediately or refrigerate in an air-tight container for 3 to 5 days.
Disclosure: I am honored to be a member of the Stonyfield Clean Plate Club. Compensation was provided in the form of product and coupons by Stonyfield and Wayfair; however, the photography & opinions expressed herein are solely those of the author.
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