Autumn Chicken and Corn Chili

This autumn I've been trying to think outside the box a bit by making familiar seasonal recipes I love, but with a twist. Last week I had a hankering for something warm and hearty so I made chili. I'd normally make my mother's more traditional chili recipe but this time I went with a Chicken and Corn Chili. I haven't posted recipes in awhile because I realize I'm not an expert and there are thousands of foodie blogs more worth our time, but I do want to share this one. It was delicious and isn't online since I found it in Rachael Ray's EveryDay. 

Chicken and Corn Chili

You'll need:
2 TBSP vegetable oil

2 large onions, chopped

3 TBSP minced garlic

1/3 cup chili powder

1 TBSP ground cumin

1 TBSP dried oregano

Coarse salt and pepper

1 tsp. cayenne

1 qt. chicken broth

2 chopped red potatoes

3 cups corn

1 can chopped chiles (optional)

1 1/2 cus chopped raw chicken

1 cup heavy cream

2 cups shredded jack cheese

Oyster crackers 

Chives

via

Instructions:
In a large dutch oven, heat the oil over high heat. Add the onions and stir over medium-low heat until soft. Stir in the garlic, 3 cups water, chicken broth and red potatoes. Simmer until tender, about 10 minutes.

Stir in the chile powder, cumin, oregano, 1 TBSP salt, 1 1/2 tsp pepper and the cayenne. Add corn, chiles and chicken, simmer for 15 minutes (or until chicken is fully cooked).

Stir in heavy cream and cheese.

Top with oyster crackers and chives.

This recipe says it serves 10, but it disappeared between four of us (ahem, seconds and thirds). I left out the chiles and in order to cut down on cooking time, cooked the chopped chicken prior to adding it. But any recipe like this is highly adaptable, I'll probably add more potatoes and corn next time.

Have you tried any unique seasonal recipes this year? Share a link below!

Michaela Rae