We used to live in Northern California where summers were HOT. I remember walking out of the house at 9:00 in the morning and feeling my mascara begin to melt. We also had the air conditioning running nonstop some weeks. Summer weather stayed a little too long, and fall didn't really feel like it had started until November. I don't miss that at all!
In September, things really do begin to cool off here in Oregon. Today will reach the mid-eighties, but by 5:00 there will be a wonderful breeze stirring up . I love fall. I love the cool air, the falling leaves, and the signaling of change. It makes me long for cozy evenings (whatever those are with two little ones), pumpkin pie, and of course hearty, one-dish suppers.
One recipe that is fast, hearty, and a crowd pleaser is my Chicken Chili. I originally made this recipe from a Better Homes and Garden cookbook featuring meals made with chicken. I've since changed a few things to suit our taste. This is a naturally low-fat meal, but I won't lie and tell you it's just as good without the cheese, avocado, and sour cream. Sorry, you know it's true. Pair this up with skillet cornbread and you'll be glad this makes up a sizeable pot.
Gluten Free Chicken Chili Soup
Make sure all your ingredients are gluten free!
1 pound ground chicken
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, chopped or crushed
1 can small, diced tomatoes - add liquid
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1/2 can tomato paste + 3 cups water OR
1 can tomato sauce + 2 cups water
1 teaspoon cumin
1-2 chicken bouillon cubes (Herb-Ox is gluten free)
Cook ground chicken in 2 tablespons olive oil along with 1 medium onion diced, and 2 cloves garlic. Add the remaining ingredients and add more water if needed. Serve up with cheese, avocado, and sour cream.