November Table-Setting Inspiration with White Bean Chicken Chili Recipe
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This White Bean Chicken Chili recipe is delicious for any cozy potluck or gathering; made in 30 minutes!
Happy November 2, Friends! After a very busy fall, this is the month that I dearly love–full of rich and robust moments with precious people gathering around our table, delicious fall spices, roasted turkey, savory sides, baked desserts. We’re hosting out of town guests and I cannot wait. But, there’s more. I’m headed to England on a very exciting trip that I’ll be sharing with you very soon, so being gone for a little over a week, I’ve had to be very organized with my work and thinking ahead to the holidays. I sometimes work best under pressure … funny how that works.
By the way, here’s a hint of what I’ll be doing in England … who loves Downton Abbey?
November is a time for focusing on what’s important, and keeping things organized and simple.
Set the table with pears.
One of our last outdoor dinner parties outside, I did exactly that. I used what I had–a beautiful box of pears, one packet of grocery store flowers, and some of our foliage from the yard–to set the table!
Because you can prepare this pear tablescape inside or out, it’s perfect for November!
I pushed a small card table to the end of our outdoor table, and placed 2 matching tablecloths on top (one folded in half on the smaller table). I’ll be doing this as well for our Thanksgiving dinner indoors this month!
Look for something other than flowers, like fall fruit or vegetables, with rich colors and interesting textures and shapes, that will complement the meal. Pears are perfect!
Even when the color palette is pretty toned down for fall, the table is glorious in its beautiful fall colors. (Thank you, Harry & David, for sending me these beautiful Royal Riviera pears!)
This night, I pulled up some random outdoor chairs that we use for entertaining, and turned the patio lights on (which turns on the lights above the table).
White Bean Chicken Chili.
We were set! I made a giant pot of White Bean Chicken Chili, and our guests brought side salads and dessert. It was a magical evening, with very little effort on my part. Which, by the way, this recipe only takes 30 minutes and BAM! It’s ready to eat!
Once the water is poured, the guests are served (we usually do buffet style inside), and everyone is seated, I take a deep sigh, sit back, and start enjoying the people I’m sitting next to.
Get to know your guests.
I try to think of new questions I can ask, to deepen the friendship. Then at dessert, we often find ourselves moving around the table and sitting by someone new.
There’s no right or wrong way a dinner party should flow. Make it your own. But focus on the people!
Because that is what November is all about!
What do you like best about November?
White Bean Chicken Chili
- 2 cans, 16 oz BUSH’S® Great Northern Beans (or Cannellini Beans), undrained
- 2 cans, 14.5 oz chicken broth
- 2 Tbsp olive oil
- 1 large sweet onion, finely chopped
- 2 cans, 4 oz chopped green chilies, drained
- 3 Tbsp all-purpose flour
- 4 tsp ground cumin
- Salt and pepper
- 3 cups finely chopped cooked chicken breast, I use Rotisserie chicken
- 1-2 cups Shredded Monterey Jack cheese
- Sour cream
- In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes.
- Add beans and chicken broth; bring to a boil.
- Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot. Salt and pepper to taste.
- Garnish with cheese, sour cream and salsa, if desired.
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