What’s more fun than the change of seasons? The transition between them, of course!
During these early September weeks, I can’t seem to find a fit (food-wise) with summer or fall. We’re kind of in the middle. This means we can get creative with some seasonal fusion cooking!
Sunny afternoons make me want to head to the grill, but cool and crisp mornings and evenings are making me beg for something warm. And thus, BBQ Chicken Chili is born.
Around this time of year, we can still take advantage of fresh local produce. And in my opinion, the more the merrier in a bowl of chili. So get started by chopping up a cup of bell peppers (any color) and two green onions.
Then head out to the grill – it’s time to cook some corn on the cob! Once it’s cooked and cooled, cut it off the cob so it’s ready for the chili.
This chili comes together quickly with the help of McCormick White Chicken Chili seasoning. Once the chicken is cooked and ready to go, add in your seasoning packet, along with the tomatoes, water, and last but not least, BBQ sauce. I use Dinosaur BBQ sauce, a local ‘must’ here in upstate NY.
Slice up some crusty bread for chili dipping, sprinkle on some cheese, and you’re ready to dig in. Happy Summer-Autumn eating!
BBQ Chicken Chili
1 cup chopped bell pepper, any color
2 green onions, chopped
2 ears of corn
1 lb. boneless skinless chicken breasts
1 pkg. McCormick White Chicken Chili Seasoning Mix
1/2 cup water
3/4 cup barbecue sauce
1 (15 oz.) can white beans
1 cup chopped tomato
Grill corn until cooked and lightly charred. Once cool, remove corn from cob.
In medium saucepan, cook chicken in boiling water, until no longer pink. Remove from pan and shred once cooled.
In large saucepan, combine shredded chicken, seasoning mix, water, barbecue sauce, beans, and tomatoes; bring to a boil. Add corn, pepper, and onions. Reduce to a simmer and continue cooking 10 to 15 minutes.