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Fall is the perfect time for cozy comfort food, and this Roasted Chicken White Chili with Corn brings all the warmth of a classic chili with a creamy, chowder-like twist. Sweet corn, homegrown herbs, and roasted chicken come together for a bowl full of flavor that feels like fall in every bite.

From the Garden

• 1 medium yellow onion, diced

• 4 cloves garlic, minced

• 2 cups sweet corn (fresh or frozen from your summer harvest)

• ¼ cup chopped fresh cilantro

• 1 teaspoon oregano (fresh or dried from your garden)

• 1 lime, for juice

From the Store

• 2 tablespoons olive oil

• 1 pound roasted chicken, shredded (leftover or rotisserie works great)

• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed

• 1 (4 oz) can mild diced green chiles

• 1 teaspoon cumin

• ½ teaspoon smoked paprika

• Salt and pepper to taste

• 4 cups chicken broth

• ½ cup heavy cream (or half-and-half)

Optional toppings: shredded cheese, diced avocado, jalapeño slices, or crushed tortilla chips

Prep Instructions

1. Build the base:
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until softened and lightly golden. Stir in garlic, cumin, paprika, and oregano, cooking for about a minute until fragrant.

2. Add the heart:
Stir in shredded roasted chicken, white beans, corn, green chiles, and chicken broth. Bring to a gentle simmer and cook uncovered for 20–25 minutes, letting the flavors blend and the broth reduce slightly.

3. Creamy finish:
Lower the heat and stir in the heavy cream. Simmer for another 5 minutes until rich and slightly thickened. Add lime juice and fresh cilantro just before serving. Taste and adjust seasoning with salt and pepper.

Serve warm with your favorite toppings — and a slice of crusty bread or cornbread for dipping.

From the Garden

• 1 medium yellow onion, diced

• 2–3 cloves garlic, minced

• 1 bell pepper, diced

• 1 poblano pepper, diced

• Fresh cilantro, chopped (for garnish)

From the Store/Pantry

• 2 tbsp olive oil

• 1 lb ground turkey or extra beans for vegetarians (or your preferred protein)

• 3–4 cups beans (any mix of black, kidney, pinto, or fresh beans from the garden), drained and rinsed if canned

• 1 can (28 oz) crushed tomatoes or about 6–8 fresh garden tomatoes, peeled and chopped

• 1 can (15 oz) diced tomatoes (optional if using fresh)

• 2 tbsp tomato paste

• 1 tbsp ketchup (for a touch of sweetness)

• 2 tsp mild chili powder

• ½ tsp ground coriander

• Cumin, to taste

• ½ tsp salt (adjust as needed)

• ½ tsp black pepper

• ½ to 1 cup water, vegetable broth, or chicken broth (as needed for consistency)

Optional Toppings

• Shredded medium cheddar cheese

• Sour cream

• Tortilla chips

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and poblano. Cook until softened and lightly browned, about 6–8 minutes.

2. Stir in garlic and cook just 1 minute, until fragrant (adding it later keeps it from burning).

3. If using turkey, add it now and cook until no longer pink, breaking it up with a spoon.

4. Stir in chili powder, coriander, cumin (to taste), salt, and pepper. Cook for 1–2 minutes to allow the spices to bloom.

5. Add tomato paste, ketchup, tomatoes, beans, and ½ cup liquid. Stir well to combine.

6. Bring to a simmer, then reduce the heat to low. Cover and cook for at least 30 minutes, stirring occasionally. If it gets too thick, add more liquid a little at a time.

7. Taste and adjust seasoning.

To Serve
Ladle into bowls and top with fresh cilantro, shredded cheddar, sour cream, and tortilla chips.

Note: This recipe is mild, but if you’d like more heat, swap the poblano for a jalapeño or add a pinch of cayenne along with the spices.

There’s nothing quite like the rich, spiced flavor of homemade apple butter made from your own backyard apples. Beyond spreading it on warm toast, pancakes, or waffles at breakfast, apple butter also shines as a glaze for pork or chicken, or even stirred into sauces for a sweet and savory kick. This stovetop recipe is simple, fragrant, and doesn’t require canning—just cook, blend, and enjoy.