Yesterday after church while shopping at Whole Foods (where I feel like a kid in a candy store in because of all the amazing foods and ingredients), we were trying to think what to make for dinner. I knew we were going to be doing house projects the rest of the day so I wanted something that we could dump in a pot and would taste wonderful in a few hours. We decided white chicken chili sounded great! I scanned my Pinterest boards and found this recipe.
We used that recipe and adapted it a bit. I also thought about how we could use this for tonight’s dinner without just having chili again and came up with baked potato topped chili. I love making a meal that will cover you for a few nights. And with today’s cold and snowy weather a baked potato with chili sounds AMAZING.
Here’s another link to the recipe and below are the few adaptions I made:
- 1 whole jalapeño chopped instead of jalapeño flakes
- 2 cloves of garlic chopped
- We didn’t use the quinoa this time since we were going to use baked potatoes, but I will definitely try this next time!
- I added a couple tablespoons of corn meal at the end to thicken the soup up a bit
I hope you try this! We really loved it and will make it again 🙂