Chili Days

a new twist on an old favorite

It’s a documented fact that I love chili. I make it all the time. It’s easy, it’s affordable, and it’s more filling than most soups. Plus, it just always feels a little badass, like I might go jump on a horse and ride off into the sunset. Can I ride a horse? Absolutely not, BUT chili makes me feel like I can and that’s really all that matters. Chili builds confidence. I might feel a little sleepy after a giant bowl, but I never feel weak. I just need a quick 30-minute power nap and then I can go build the railroad, I swear.

me bringing chili everywhere I go

I usually go for a heavy, tomato-based chili but as the days are getting hotter, I wanted something brighter with a different flavor profile. White chili immediately came to mind, but I didn’t want it to just be your typical chili flavors in a creamy broth. I needed something a little special that wouldn’t take too much time or energy. Enter: garam masala. If you’ve been cooking with me for a while, you probably already have it in the kitchen since I called for it in this lovely winter soup. It’s a spice blend originally from the Indian subcontinent and it’s used frequently in Indian, Pakistani, Nepalese, Bangladeshi, and Caribbean cuisines. Like most spice blends, recipes differ based on location and culinary tradition, but garam masala typically contains black pepper, cinnamon, cloves, cardamom, nutmeg, and cumin. That makes it the perfect pairing for our white chili. It complements the heavy cumin base, the creamy broth, and green chiles dotting our pot. Plus, it’s just a nice change from your expected dinner. Add in the bright lime zest and juice and you have a great bowl of chili that will satisfy a craving you didn’t even realize you were having.

I also use hominy in this recipe which I love in chili. If you don’t like those adorable swollen corn kernels, you can just sub in more beans. No pressure. I like the squash grated in here because it just melts into the pot but if you hate fun, just chop it as usual. It's your chili and your rules babe. This freezes great so even if you have a small crew to feed, just toss the leftovers in the freezer and you’ve got a future dinner all planned out. Look at you trying new spice blends and planning for your future. I love to see it.

White Chili with Shredded Squash and Garam Masala

Makes enough for 4-6 servings