When you cook with local, seasonal ingredients your options can be limited at times. We are lucky to have year round growing conditions in Arizona but not everything is available all the time. I am sure you have noticed that I cook with a lot of peppers. They are plentiful much of the year so I use them quite often. We also like spicy, flavorful dishes so it works!
Last weekend Mr. B and I were firmly planted in front of the TV most of the weekend visually gorging on football. Saturday’s college football is my weakness while he is the Sunday NFL fan. I actually cooked quite a bit all weekend but by time Sunday rolled around the last thing I wanted to do was spend hours in the kitchen.
Sunday morning usually means going to the farmers market, hitting the grocery store and specialty markets, then home to prep, cook and take market pics. That day I decided chilling with the boys was more important… plus there was football to watch! I did the shopping that couldn’t wait, snapped a few quick pics for my market vendors, tossed a bunch of stuff into the crockpot and settled on the couch for the rest of the day.
Then end result was this flavorful chili loaded with a bounty of different veggies and leftover rotisserie chicken. The smoky cumin blends wonderfully with the bite of the peppers and tanginess of the lime juice. Cilantro is entirely up to personal taste, I love it but realize no everyone does. Sub in flat-leaf parsley if you still want that herby freshness. Adjust the amount of stock depending on how thick you like your chili.
the new Mrs. B
Guacamole or fresh avocado
Grated Manchego or pepper jack cheese
Chopped fresh cilantro
The following local vendors contributed to this recipe~