It’s a particularly chill night here in early November, and what better time would there be to create a chili with all of the toppings and sides? I happen to like beans in my chili, but if you are a “purest” you can certainly leave them out. Additionally, in order to enhance the “smoky” flavor of the dish, the chicken and vegetables were grilled before adding to the pot. The organic beans are from one of my favorite purveyors: Purcell Mountain Farms.

Chicken Chili with multicolored bell peppers, garlic, onions, Great Northern beans, chipotle peppers, chicken stock, and tomatoes, garnished with sour cream, and cheddar
Side salad of romaine lettuce with red wine vinaigrette
Cornbread muffin
Pineapple spears