TWO One Pot Meals for the FALL

Well, it's official. Halloween is over, the days are beginning to get shorter so that means it's really FALL. While this is not my favorite time of the year there is one thing I love about this season. I love making a big one pot meal.There is something about chopping, stirring and letting something simmer on the stove, filling the kitchen with a warm, cozy smell that sings pure comfort. I love that so much. Over the past week I made two different recipes of big batches of goodness in my giant green dutch oven. Both are definitely worth sharing, so here you go. . . .

Creamy White Chicken Chili

(I strayed from my favorite tried and true and now I have TWO favorite versions. The standard recipe is HERE. )

Here is the Recipe. I made enough for 8:Gather:

2 Tbsp olive oil
2 yellow onions, diced
6 cloves of garlic, minced
pepper to taste
2 tsp cumin
3 tsp oregano
2 tsp chili powder
8 cups (plus more as needed) low sodium chicken broth
2 15 oz can great Northern beans, drained and rinsed
2 7 oz can green chiles
1 can fire roasted corn
6 oz light cream cheese
2/3 cup half and half (use coconut milk if dairy-free)
6 boneless chicken breasts, cooked and shredded (The night before, I placed in crock pot and slightly covered with chicken broth and cooked on high for 4 hours, let sit until time to shred. They stayed perfectly moist and so easy to shred)
Green onion, diced for topping. (optional)
Avocado, chopped for topping. (optional)

Now for the fun:

Heat a large dutch oven or heavy pot and add olive oil, onion and garlic. Saute. Then add the spices and stir in.
Next, add the chicken broth, green chiles, beans, corn and let it come to a boil. Lower the heat and simmer.
While simmering toss in the shredded chicken, slice the cream cheese and add, then add the half and half, stirring until the cream melts.
Allow to simmer until you are ready to eat.
Top with green onions and/or avocado.

Your kitchen will smell amaaaazing AND friends or family will love you!

No Rice Jambalaya

(I know there are a million recipes out there and they are all good. I am not always a huge fan, but I made this version more to my liking. I love it without the rice)

Gather:1 lb andouille sausage, sliced2 T Olive Oil1 cup diced celery6 garlic cloves, minced2 tsp dried oregano2 tsp dried thyme2 cans diced tomatoes and green chiles3 Cups (plus) Low Sodium Chicken broth2 cups chicken, chopped (I used the breast of a rotisserie chicken)1 lb peeled, medium shrimp, deveined2 cups cauliflower riceGreen onions, chopped for topping.Now for the fun:Drizzle the olive oil in the bottom of a dutch oven or heavy pot. Add the sausage and cook until browned, and remove.Add the diced onion, celery and spices and cook until vegetables are tender. Stir in tomatoes, Cauliflower rice, broth, chicken and sausage. Simmer, stirring for about 20 minutes.Stir in shrimp, cover, and cook about 5 minutes or until shrimp turns pink.Top with green onions, optional.Serve and Enjoy!And also enjoy how yummy your kitchen smells!There you go.Two simple, delicious, warm and cozy dinners all made in one big ol' pot.Welcome Fall.