As soon as the temperature drops down into the 80s here in Texas it’s considered cool enough to be deemed “fall” weather. Just the other day at school pick up one of my girl friends was wearing her new fall scarf because it was a balmy 86 degrees, it’s just what you do when you get a break from the oppressive heat. And when the weather man predicts that the weekend low will be in the 60s you plan on making a big pot of hearty Basil Chicken Chili, the ultimate cool weather food.
I love spending the summer grilling out and packing impromptu picnic lunches, but I REALLY love when the weather turns cooler and I can cook my favorite comfort food dishes. This time of year also means lots of baking, but it also means LOTS of dishes too. No one has time for dishwashing woes, but today I’ve partnered with Kenmore to show you how easy it is to not only enjoy your favorite dishes but how to keep them clean too.
Chili is one of those simple, fill you up, ultimate comfort foods. It’s the kind of hearty meal you can throw together quickly and it makes the perfect week night meal. It’s also works great for social get-together’s too, whip up a batch for your next tailgate or host a Chili Bar and let the guests add their favorite toppings for a completely hands on party experience.
Paired with sweet jalapeno cornbread this hearty Basil Chicken Chili is the perfect way to savor a made from scratch meal you can feel good about. Loaded with veggies and packed with protein rich chicken and beans this chili packs a flavorful zip. The basil and tomatoes pair so well in this recipe and give it a slightly sweet flavor with a rich, robust kick from the peppers.
Like I said I love a good hearty meal that I can feed my family, but why does it seem like so many of the best comfort food dishes make a big ole’ mess in the kitchen? It seems like there are always multiple pots and pans and lots of extra dishes to clean. And let’s face it, while I love savoring the flavors of comforting, familiar meals, I really dislike having to clean it all up!
Washing dishes is one of my least favorite tasks. And I especially hate it when you go to unload the dishwasher only to find leftover bits of chili still stuck on the bowls. Unlike before I don’t have to worry about soaking or scrubbing that baked on chili mess, the Kenmore Elite® Dishwasher gets in every nook and cranny of the bowls and glasses and provides corner-to-corner cleaning in the upper rack. With the Turbozone Reach and cool rotating spray jets the dishes get cleaned right the first time, which means I can clean up the dishes as I go while preparing dinner. Not only does it help me keep the kitchen clean it gives me more time to linger after dinner and talk to my kids about their day without having to worry about the dishes.
Our lives are constantly busy, I love that The Kenmore Elite® dishwasher lets me get back to doing things quicker, easier and better so I’ll have plenty of time to make my favorite comfort foods and still enjoy extra special moments with my family.
What’s your favorite fall comfort food? Don’t forget to check out the new Kenmore Dishwashers to help you tackle all those dirty dishes this fall.
This is a sponsored post written by me on behalf of Kenmore. All opinions are 100% mine.
- 3 cups chopped yellow onions
- 1 Tablespoon olive oil
- 1 clove minced garlic
- 1 red bell pepper, cored, seeded, and large-diced
- 1 yellow bell pepper, cored, seeded, and large-diced
- 2 jalapenos, diced (optional)
- 2 (14.5 ounce) can fire roasted diced tomatoes
- 1 (15.5 ounce) can chili beans
- 1 (15 ounce) can tomato sauce
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon dried red pepper flakes, or to taste
- ¼ teaspoon cayenne pepper, or to taste
- 2 teaspoons kosher salt
- ¼ cup minced fresh basil leaves
- 4 split chicken breasts, cooked, prepared and diced. (or use a Rotisserie Chicken for an even easier weeknight meal)
- Freshly ground black pepper
- Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, jalapeno, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute.
- Add the fire roasted diced tomatoes, chili beans and tomato sauce and basil to the pot. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
- Preheat the oven to 350 degrees F.
- Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into ¾-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings and jalapeno cornbread for a hearty meal.