Two is usually better than one. Double IPAs, double scoops of ice cream……except when we’re talking about temperatures below zero.
Here’s a double-spicy chili to rescue you from Colorado’s double-digit-below-zero temperatures. It took me longer to scrape the ice off my car window than it did to load the crockpot.
Light up your night, cause baby it’s miserably cold outside.
Huckleberry Thinn’s Pumpkin Poblano Chipotle Chicken Chili
inspired by ateaspoonofhappiness.com
1 yellow onion
4 cloves of garlic
2 poblano peppers
2 chipotle peppers in adobo sauce
2 cups fresh or frozen corn
1 15-ounce can black beans
1 15-ounce can pumpkin
6 cups organic chicken or vegetable broth
2 chicken breasts
2 tablespoons adobo sauce (from “chipotles in adobo sauce”)
2 tablespoons ground cumin
1 teaspoon chili powder
1 teaspoon paprika
salt & pepper
cilantro & avocado
in a frying pan, heat up a lug of oil and saute 1 chopped onion, 2 chopped poblano peppers and 4 cloves of chopped garlic > add to a crock pot > add rest of ingredients > give it a good stir > submerge chicken > cover the crock pot and cook on high all day > when you get home from work, use 2 forks to shred the chicken into the soup > serve with cilantro and avocado
My hands are too cold to type. So just eat up and heat up!