Crave-Worthy Meals: Chicken Chili

Staying indoors and keeping warm is what this time of the year is all about. So get the crockpot or instapot out and let’s make chili!

Let us know if you make this delightful dish by posting a picture.  And if you have some cornbread, I am sure that will make this even more crave-worthy!

2 tablespoons olive oil
1 large onion, diced
6 garlic cloves, rough chopped
1–2 poblano peppers, finely diced (or sub 1–2 x 4-ounce cans green chilies – please see notes)
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon chili powder
4 cups water (or chicken broth)
1 tablespoon soy sauce or GF Bragg’s liquid amino acids
1 tablespoon apple cider vinegar
1 ½ teaspoon kosher salt, more to taste
1 tablespoon dried Mexican oregano ( or regular)
1 ½ lbs chicken thigh – boneless, skinless
3 cups white beans, cooked. ( 2 14-ounce cans drained –or 1 ½ cups dry, soaked and cooked)
1 bunch cilantro, chopped, divided
2 limes
Garnishes: cilantro, sour cream, lime, avocado


  1. Heat oil in a large heavy bottom pot or Dutch oven over medium heat.
  2. Add onion, garlic and poblano pepper and sauté until tender about 8 minutes.
  3. Add cumin coriander and chili powder and lightly toast, about 1 minute.
  4. Add water, scrapping up the brown bits. Turn heat to high.
  5. Add soy sauce, vinegar, oregano and salt.
  6. Stir, add chicken thighs, whole, and bring to a boil. Cover turn heat to low and keep at a low simmer for 30 minutes.
  7. Once the chicken is tender, shred into smaller pieces with two forks.
  8. Add the cooked beans and juice of 1 lime ( you could mash 1 cup of beans).
  9. Bring to a boil, then simmer over medium heat, uncovered for 10 minutes, until it reduces and thickens a bit. Taste, adjust salt and spice level -adding a pinch of chipotle powder or cayenne of you like.
  10. Stir in half the cilantro and serve.
  11. Divide among bowls, serve with more cilantro, a dollop of sour cream, avocado, and lime wedges.

Recipe source:

Crave-Worthy Meals: Cauliflower Alfredo Pasta

Quick, easy, and family-friendly, our first recipe of 2021 is from the Food Network Comfort Food Collection! This surprisingly simple and delicious cauliflower alfredo sauce with pasta and shrimp is perfect for a quiet, comforting meal at home.  It might even be a fun way to get everyone into the kitchen and away from their computers. Bon appétit


  • Sea salt and coarsely ground black pepper
  • 2 cups cauliflower florets
  • 1 pound fettuccine noodles
  • 1 cup 2 percent milk
  • 3 tablespoons unsalted butter
  • 1 clove garlic, lightly smashed
  • 1 1/2 cups grated Parmesan
  • Olive oil, for searing the shrimp
  • 15 to 20 peeled medium shrimp
  • Chopped fresh parsley, for garnish


  1. Bring a large pot of salted water to a boil. Add the cauliflower and cook at a low boil until very tender, about 20 minutes. Remove the cauliflower with a slotted spoon and set aside to drain in a colander, reserving the boiling water for the pasta.
  2. Add the fettuccine to the boiling water and cook according to the package instructions (usually about 10 minutes).
  3. Make the sauce while the pasta cooks. In a blender, combine the cauliflower with the milk and puree until smooth.
  4. In a large skillet over medium-low heat, heat the butter and garlic until the butter melts. Add the cauliflower puree and cook for 2 minutes. Remove the garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn off the heat and stir in the Parmesan.
  5. Heat a separate skillet over medium-high heat and add some olive oil. Sear the shrimp briefly on both sides until just cooked through.
  6. Use tongs to remove the pasta from the water and transfer it to the skillet with the sauce. Add 1/3 cup pasta water. Turn the heat back to medium and toss to combine until the pasta is evenly coated with the sauce. Add the shrimp and garnish with the parsley.

Let us know if you cook up this delicious meal by sharing your food pics in the comment section below.  #CGGcrave-worthy