Several years ago, I started following a blog called 100 Days of Real Food, about a family who was cutting out processed food for 100 days and encouraging others to do the same.
Well, we all know how that turned out, right? Since then, 100 Days of Real Food has become an incredibly popular blog with a massive following. The woman behind the blog, Lisa Leake, has inspired millions of readers to eat fewer processed foods and make more food from scratch. She also became a New York Times bestselling author with her cookbook 100 Days of Real Food.
Now she’s out with a second cookbook, 100 Days of Real Food Fast & Fabulous, which has 100 quick and easy recipes designed for busy families. There are recipes for breakfast, lunch (and lunch boxes), dinner, dessert, appetizers, and snacks.
Regular readers of my blog know that my approach and philosophy are a little different from Lisa’s. I don’t specifically recommend organic food. And while I aim for a diet of mostly whole foods, I’m also okay with processed foods–and we likely have a lot more packaged food in our pantry than Lisa does.
But I truly love Lisa’s recipes because she makes healthy meals easy and doable. You don’t have to go searching for ingredients at specialty stores, and there’s nothing fussy and complicated about the way she cooks. Instead, she relies on simple, healthy ingredients and lets the natural flavors of food shine through. I like that, because that’s exactly how I like to cook too.
Many of Lisa’s recipes have become staples in my kitchen, like her granola (which my husband was so obsessed with that he made a batch every week for more than a year) and her Overnight Chicken Stock in the Crock Pot, which couldn’t be easier.
I was also lucky enough to work with Lisa on the Applegate Sandwich Board and can say that she’s as lovely in person as she seems on her blog and in her books.
Here’s a recipe from 100 Days of Real Food Fast & Fabulous for White Chicken Chili. It takes just 10-15 minutes to prep and less than 30 minutes to cook. I have a pot of it cooking on the stove as I write this, and it smells incredible!
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- 1 tablespoon olive oil
- 1/2 onion, diced
- 1/2 jalapeño, minced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 11/4 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup frozen corn kernels, no need to thaw
- Two 15-ounce cans white beans, such as Great Northern or cannellini, drained and rinsed
- 1 3/4 cups chicken broth, store bought or homemade
- 1/4 cup heavy cream
- TOPPINGS: Chopped cilantro, sour cream, grated Monterey Jack cheese, diced avocado, and/or corn tortilla strips
- In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.
- Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.
- Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
- Break up some of the beans with the back of a wooden spoon to help thicken the chili. Stir in the cream, garnish with the desired toppings, and serve!
Nutrition Information:Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 432Saturated Fat: 4gCholesterol: 80mgSodium: 1088mgCarbohydrates: 41gFiber: 8gSugar: 2gProtein: 39g
Disclosures: I received a free copy of 100 Days of Real Food Fast & Fabulous. This post contains Amazon Affiliate links. If you purchase a product through these links, I will receive a small commission to help with operating costs of this blog. Thank you for your support!