Wednesday, November 14, 2012

Alison from "The Sticky Kitchen"

I would like to introduce everyone to a friend of mine and food blogger Alison. We met four years ago in Toronto, both of us were part of a mother's group called "MomVet". While Alison has moved to Calgary we still keep in touch. Both of us have recently started blogging about our separate passions - food and fashion.

This is a very special post to the readers of my “Chic” friend Iva.  As the cold weather begins to roll in (already here in Calgary) I invite you to stay warm with my Creamy Chicken Chili.  The recipe is really a meal in a bowl with chicken, white beans, peppers, sweet corn all in a velvety broth with a little heat. 

I started my recipe sharing blog called The Sticky Kitchen earlier this year as I work on a cookbook that is all about cooking with friends.  My hope is that the sticky kitchen recipes will entice you to cook more; include friends and kids in the preparation, which will ultimately increase your enjoyment of healthy foods. 

Make your Creamy Chicken Chili ahead of time and put it in the fridge so the flavours meld together to warm our insides like a nice warm scarf on a cold fall morning. 

Creamy Chicken Chili


1 tablespoon canola oil
1 large onion, diced
5 cloves garlic, minced
3 boneless, skinless chicken breasts, cut into bite size pieces
3 cups chicken broth + more if needed
1/2 cup white wine
1 tablespoon cumin
1 tablespoon dried cilantro leaves
1/2 teaspoons cayenne pepper
1 teaspoon kosher salt
1 yellow pepper, diced
1 green pepper, diced
1 28 oz can navy beans, rinsed and drained
3 cups corn (fresh or frozen)
2 cups milk
1/3 cup all purpose flour

Optional toppings:  fresh cilantro, shredded cheese like Monterrey jack or old cheddar, diced jalapenos, tomatoes, whatever you like.


1.    Heat your Dutch oven on medium heat, add oil and then onions.  Stir constantly and cook for approximately 3 minutes until onions begin to soften. 
2.    Add in minced garlic and chicken and cook another 5 minutes.
3.    Add chicken broth, wine, spices, peppers, beans and corn and bring to a boil.
4.    Reduce heat to low and simmer for another 30 minutes. 
5.    In a small bowl whisk together milk and flour and add to chili and continue heating until it begins to thicken.  To insure there are no clumps you can pour mixture through a strainer into your pot. 
6.    Taste and season chili with extra salt and/or cayenne if you like it spicy.  Add additional broth if your chili gets too thick. 
7.    Garnish with favorite toppings just before serving or let your family add their own.    
I would like to thank Alison for sharing such a great recipe with us. Very appropriate for the weather we are having in Toronto today (and for many more to come). I should be ready to unveil my post on Alison's blog so come and see what I'm wearing. If I'm not there you can check later. I'm not going anywhere...except maybe Costco and the outfit is very appropriate.
My giveaway is still on, it closes on the 15th of November. You must "Like" Yoga Jeans on Facebook and comment on a blog post. Easy. Giveaway is open internationally and you chose any Yoga Jeans you fancy. Good Luck!

a Rafflecopter giveaway


  1. This is a recipe that my hubs will love - however coming from the UK, I don't know what navy beans are, does canola oil need to be used specifically or a vegetable/sunflower oil can be used instead, and is there something special about Kosher salt? Sorry, for all the questions - I am a very reluctant cook but cook to eat and because the hubs will divorce me otherwise. He can not be fueled by the sight of me in pretty frocks alone.

    1. And what's a Dutch oven over there? Over here, it means sticking someone's head under the covers after they've passed wind (I was being as polite as possible there) :o)

    2. Hi Sue, Navy beans are small white beans sometimes called boston beans. I like them because the hold their texture well in soups - the brand I buy is Eden Organic. If they are not available in the UK you can use any white bean available. Vegetable oil can easily be substituted for canola oil. I like to use Kosher salt in all my cooking because it is less refined that table salt and will give you more flavour for less. Yes we have that type of dutch oven here too - lol. The dutch oven in my recipe is a large soup pot. I hope I didn't scare you off the recipe - I am sure you and your husband will love it.

  2. This looks delicious... perfect for fall!

  3. Great , looks so delicious !! I am also having gourmet post today !!

    XX Luba

    :: Well Living Blog :: gourmet experiences with Buglarian roses

  4. This looks and sounds fab...definitely will try:)

  5. It's almost dinner time as I read this and now I'm starving! That looks delicious, will definitely give it a go. (And thanks to Sue for sorting out all the queries from this side of the pond!)

  6. It looks delicious - just what I need here on a cold, dreary day in Atlanta! Love anything with beans in it:)

  7. p.s. Never ceases to amaze me how we speak the same language but it is COMPLETELY different here and there! Took me months to discover coriander is cilantro here never mind eggplant/aubergine and zucchini/courgette!

    1. I was thinking the exact same thing!! When I am in our group reading I feel so lost. Avril's gilet post threw me off too. It's a vest here! LOL!!

  8. Mmmmmmm, this looks so delicious!!! I will definitely make this! Thanks for sharing, and for introducing me to her blog!

    xo Jenny

  9. Oh my goodness I'm drooling...That looks SO delish!

  10. Thank you Iva for this great opportunity. Your fans are so kind. I love this type of feedback, it keeps me going. Please let me know if you try the chili or if you have other questions I am happy to help. Really my goal is to get people to eat more delicious healthy food at home.

  11. I need to try this! Great to see a follow Canadian blogger rocking it!