Spring is in the Air... Already?!
So... Get Yourself Outside!
With the weather starting to warm up already, it's difficult to be stuck indoors all day. It's nice and warm, everything is bright and green, flowers are blooming, the birds are coming back... I could go on. So, when you have the chance to, why not get outside and enjoy what nature has to offer?
Right now some of the best herbs to cook with are enjoying the extra moisture and warmth, too. Do yourself a favor and pick up some cilantro, oregano, basil... all of these are in season right now and your tastebuds will definitely thank you.
This month, we're sharing with you a chili recipe that features chicken, fresh cilantro and, in our not-so-humble opinion, the best hot n' spicy seasoning ever made: AwShit. And, if you are looking for some great savings (who isn't, really?) be sure to check out this month's Special!
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3 bottles of gourmet seasonings
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3 each of DipShit for Fruit and DipShit for Vegetables
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This offer is only available through this newsletter and expires 3/31/11.
Recipe: AwShit White Bean & Chicken Chili
AwShit White Bean & Chicken Chili
Chili has got to be one of the easiest-to-make and most satisfying-to-eat dishes ever. Adding to its awesomeness is the versatility and room for creativity it allows. This chicken chili with white beans doesn't look like your average bowl of chili but it packs a punch in the best way possible!
* 1 rotisserie chicken, shredded (skin removed)
* 2 14.5-oz. cans white beans
* 1 Tbsp. cooking oil
* 1 jalapeno pepper, minced
* 2 poblano peppers, chopped
* 1 large onion, chopped
* 4 garlic cloves, minced
* salt and pepper
* 2 Tbsp. AwShit
* 1 1/2 tsp. ground coriander
* 4 cups low-sodium chicken broth
* juice of 2 limes, plus wedges for garnish
* 1/4 cup cilantro leaves, chopped
Drain and rinse the beans. In a medium bowl, mash half of the beans with a potato masher until they are somewhat chunky.
In a large Dutch oven, heat the cooking oil over medium-high heat. Add the onions, garlic and peppers and saute until soft. Season the vegetables with salt and pepper, to tasted. Then add the
and coriander and saute for a minute longer. Stir in the chicken stock and bring to a simmer. Then add the beans and simmer for 20 more minutes.
After simmering for 20 minutes, taste and adjust the seasoning if necessary. Stir in the shredded chicken, cilantro, and lime juice, and simmer until heated through (about 5 minutes).
Serve with lime wedges, tortilla chips, and top with a dollop of sour cream.