I'll be honest, some food, well, it just doesn't photograph well. This chili is one of those dishes. I promise you, however, that it is extremely tasty and probably one of the easiest things you'll ever put together. It's perfect for this week after Christmas. Your motivation is shot (like mine), you have a to-do list that's growing (got one of those too), and you'd rather curl up in a blanket, sip some wine and emerge in the new year, fabulous and ready to take on the world (right?). This dish is your friend for such a week.
Another plus to this chili is that it's made up of almost entirely pantry ingredients. Pick up a rotisserarie chicken (or take out the leftovers from a roast) and pick up a block of good Havarti cheese and you're good to go. Oh, and did I mention it's a crock pot recipe? Even better, you can throw all this stuff into the pot, give it a stir and let it cook away until you'll ready to eat. I found this recipe last year sometime, and it's been in winter rotation since.
I'm lucky enough that my local farm actually sells local rotisserie chicken (how fabulous is that?). The rest of the jarred/canned ingredients are usually things I try to avoid, but contrary to popular belief you can find natural varieties of jarred salsa (please don't use fresh in this, it doesn't turn out well) and the canned beans (I found a natural kind at my regular supermarket). You CAN use light Havarti cheese here if you'd like. I've found the Trader Joe's Light Havarti works well. You might just get some clumps of cheese at the end because light cheese, in general, doesn't melt as well as full-fat. Top it all off with some yummy sour cream and some tortilla chips and you're good to go!
Havarti Chicken Chili
Source: Wine a bit... you'll feel better
1-2 pounds of cooked chicken (the meat from one small rotisserie chicken works well here)
1 16-ounce jar of salsa (not fresh, that doesn't work here)
1 48-ounce can of Great Northern Beans (do NOT drain them)
8-ounce package of Havarti cheese (plus extra for topping), shredded (melts better)
2 teaspoons cumin
Mix all your ingredients together in the crock pot. Give them all a stir so everything is coated in everything else. Cook on low for 7-8 hours. Serve with your tortilla chips, sour cream and some extra cheese. One more great thing about this recipe, it re-heats very well!