White Bean Chili with Cheddar Biscuits for #Sundaysupper

There is something comforting and warm about chili in all forms. White bean chili with cheddar biscuits is a perfectly hearty combination for winter, or anytime of year.

White Bean Chili with Cheddar Biscuits 

I remember the first time I tried a white chili. For years, I was very anti-chili. My mom would always make the traditional kind, with giant red beans served over noodles. I hated it. It wasn’t that it was bad, it just wasn’t my type of food. When my brother turned 16, he got his very first job as a busboy at one of those kitschy restaurants with the weird decor on the walls. My mom and I went to visit him at work, stopped in to have a meal. I remember thinking it was so fancy. I look back at that now and laugh but for my 12 year old mind, it was the nicest restaurant I’d ever tried. Now, I cringe thinking of that, but hey. I was 12.

White Bean Chili with Cheddar Biscuits

They had this white chicken chili that my mom would always order. After seeing her eat it multiple times, I gave it a whirl and was from then on a changed person. A chili convert, if you will. It was so rich, so thick, so creamy. Cheesy, warm, hearty, with a cool dollop of sour cream on top. Since then, I have been downing chili any opportunity that I get.

There are many meals that hold memories for me. An amazing chicken parm my mom and I shared in Miami. A smooth, sweet plum green tea slush split between Brian and I while in Disney World. A loaded chocolate fro-yo with all the toppings eaten with my daughter after a movie. This chili, conjuring up my earliest memories of enjoying and experimenting with food. 

White Bean Chili with Cheddar Biscuits

When the Sunday Supper theme of “Meals with Meaning” was announced, it was obvious that this chili had to be made. And paired with Gallo Family Vineyard’s Chardonnay. Their Chardonnay is smooth and citrusy, perfect with a rich and creamy sauce, soup or chili. It compliments, but doesn’t overpower. I picture sitting down to the table, a big pot of this fresh off the stove. White wafts of steam escaping from each bowl, with a string of cheese stuck on the spoon. The sour cream slowly melting its way into the creamy chili. A big pile of biscuits on the side to sop up every last drop of rich goodness. And a nice, crisp glass of wine to wash it all down. 

You could also pair this with Gallo’s Merlot, another great choice. It’s velvety and rich, so perfect. Regardless of what you choose to pair, just be sure to sit with your family and enjoy it. The whole idea behind Sunday Supper is to sit together, to eat a meal without interruption. Chili is the best family share meal! 

To find Gallo Family Vineyards Wines near you, try this store locator.

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White Bean Chili with Cheddar Biscuits for #Sundaysupper


  • For chili
  • 1 Tbsp. butter
  • 1 cup chopped red bell pepper
  • 1 cup chopped yellow onion
  • 4 cups vegetable stock
  • 2 cans white beans, drained and rinsed
  • 2 Tbsp. cornstarch
  • 1/4 tsp. smoked paprika
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • For biscuits
  • 2 cups all-purpose flour
  • 2 1/4 tsp. baking powder
  • 3/4 tsp. baking soda
  • 6 Tbsp. butter, cubed
  • 3/4 cup buttermilk
  • 3/4 cup grated cheddar cheese


  1. Start with the chili. Melt butter over medium heat. Add in pepper and onion and cook until softened, about 5 minutes.
  2. Stir in vegetable stock. Bring to a boil. While the stock heats, take the beans and divide them in half. Mash one half with the back of a fork. Add the beans to the stock and stir well. Cook for 5 more minutes.
  3. Place the cornstarch in a small bowl. Add some of the hot stock and whisk vigorously with a fork until it is completely blended. Stir into the stock.
  4. Add in smoked paprika, chili powder and cumin. Reduce to a simmer and cook 15 more minutes.
  5. Next, make the biscuits. Preheat the oven to 425 degrees. Place a sheet of parchment on a baking sheet.
  6. Place the flower, baking powder and baking soda in a food processor and pulse to combine. Add in cold cubed butter and pulse until the butter forms small crumbs resembling peas. With the food processor on low, add in the buttermilk and mix until the mixture comes together.
  7. Remove the dough and place it in a bowl. Fold in the cheddar cheese. Roll the dough onto a floured surface about 1 inch thick. Use a biscuit cutter and cut out rounds, placing them on the parchment paper.
  8. Brush the biscuits with a bit of melted butter. Bake for 15 to 20 minutes until golden.
  9. To serve, top the chili with additional cheese and sour cream or Greek yogurt. Serve with biscuits.
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Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.


Buffalo Chicken Waffle Chip Nachos

When it comes to Super Bowl eats, there is none more quintessential than buffalo chicken in one form or another. I’m a big lover of buffalo chicken nachos and so, these crispy buffalo chicken waffle chip nachos were born. You do not want to miss out!

Buffalo Chicken Waffle Chip Nachos

Remember when I told you about that red onion jam I had on my honeymoon? It was the most amazing, epic jam ever? Second only to that was the buffalo chicken dip. It was an odd order for us, we never really order dip. See, dip is an easy thing to mess up, since there always seems to be more dip than chips or bread triangles. But this dip was perfect. The right ratio of ingredients, shredded celery on top and instead of tortillas, kettle chips.

Buffalo Chicken Waffle Chip Nachos

When the Daily Meal contacted me about their Tyson’s Chicken sponsored contest, my mind immediately went to those kettle chips and that buffalo chicken dip. But honestly, I still didn’t want dip. Nachos are more my thing and I knew those kettle chips would be so perfect as a nacho base. The recipe in itself is so simplistic, it almost feels like cheating to call it that. Kettle chips (we used a waffle cut variety), buffalo chicken tenders, celery, cheese (of the cheddar and blue variety, naturally) and a sprinkling of green onions. From start to finish, these came together in 25 minutes. The chicken is tender and spicy, cooled by the blue cheese and dressing drizzle. And the chips stay crispy with every bite.

Buffalo Chicken Waffle Chip Nachos

If you’re planning on hosting a party this weekend, consider tossing these on your menu.

5.0 from 2 reviews

Buffalo Chicken Waffle Chip Nachos
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Serves: 2

  • 6 Tyson’s buffalo chicken tenders
  • 2 ½ cups Kettle-style chips (waffle cut is ideal)
  • 1 large celery stalk, diced
  • 2 green onions, chopped
  • 1 cup shredded cheddar cheese
  • ½ cup crumbled blue cheese
  • ¼ cup blue cheese dressing
  • 2 Tbsp. buttermilk

  1. Preheat oven to 400 degrees and line a baking sheet with foil. Place the tenders on the sheet and bake for 20 minutes until crispy.
  2. While the tenders bake, mix the blue cheese dressing with the buttermilk and stir until combined. This is not necessary, but I wanted my dressing to have a thinner, saucy consistency.
  3. Divide the chips between two plates. Once the tenders are finished, remove from oven and slice into chunks.
  4. Sprinkle the chunks evenly between the two plates. Top with celery, cheddar cheese and blue cheese. Sprinkle on green onions, then drizzle with dressing.


Chick-Fil-A Cool Wrap Knock-Off

Easy grab-and-go lunches are something that has always eluded me. Until now. This chick-fil-a cool wrap knock-off is a great, quick and easy go-to lunch, filled with veggies.

Chick-Fil-A Cool Wrap Knock-Off

Post: If I’ve got one true, serious weakness when it comes to food, it’s take-out. Let me rephrase. It’s meals that aren’t home-cooked. I love going out to dinner or grabbing something on the way home. As much as I love to cook, having someone else cook for me outside of the house is really one thing I love and have a hard time giving up.

With the transition to healthier eating this year, a big hurdle for me has been giving up take-out. Or at least making different choices. I can’t begin to explain how much I wanted a spicy chicken sandwich with large fries and gobs and gobs of ranch dressing this past weekend. It’s probably my favorite sandwich, I love it to death and yet, I made the grown-up decision to skip out on it. I worked hard all week to avoid junk and only give in to indulgences that wouldn’t throw me completely off track. I couldn’t – I wouldn’t – give in. Damn if it wasn’t hard.


I mumbled and grumbled the entire way home about how I’d have to eat this stupid wrap. Who wants a dang wrap when they can have golden, salty, slightly crispy waffle fries? For real, no one. But surprisingly, the wrap was awesome. Filling, hearty, tasty. It had a great crunch from the veggies and just a hit of spicy sweetness with the honey mustard dressing. It was awesome. I immediately craved another one.

So I made them at home instead. My wallet would not be happy if I stopped every day for a wrap and it was easy to dissect this one and figure out what was inside. And inside, there is all good stuff. Seasoned and sauteed chicken, lots of lettuce and red cabbage, carrots. Toss in cheese for good measure and top the whole mess off with a bit of fat-free honey mustard dressing. I’ve had three this week for lunch. The best part is that they leave me feeling full but not heavy. Energized, almost. A perfect light lunch!

*Note, the recipe itself is more guidelines than an actual recipe. The method for cooking the chicken is simple, after that you assemble according to your liking.

Chick-Fil-A Cool Wrap Knock-Off
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  • 2 Tbsp. vegetable oil
  • 2 chicken breasts, seasoned with salt and pepper
  • 4 to 6 pieces romaine lettuce
  • chopped red cabbage
  • shredded carrots
  • shredded cheddar cheese
  • spinach wraps
  • honey mustard dressing for serving

  1. Begin by cooking the chicken. Slice the chicken into strips and set aside.
  2. Heat 1 Tbsp. oil in a large sauce pan over medium high. Place half the chicken in and brown for 5 minutes. Flip and cook for 5 more minutes then remove to a cutting board.
  3. Heat remaining Tbsp. oil and cook the remaining chicken in the pan until cooked through. Set aside to cool.
  4. Once cool, assemble your wraps. Lay the spinach wrap on a clean, dry surface. Place some lettuce on the wrap, then top with red cabbage. Lay some chicken strips on top, then carrots and cheddar cheese.
  5. Using both hands, roll the wrap away from you, tucking as you roll to keep all the filling in.
  6. Wrap in parchment for storing.


Peanut Butter Chocolate Chip Apple Bites

It feels a bit like cheating, sharing this with you and calling it a recipe. These bites are so simple, I think it’s better to call it guidelines. Regardless, these peanut butter chocolate chip apple bites are a perfect mid-afternoon energizer for any age.

Peanut Butter Chocolate Chip Apple Bites

Finding delicious but healthy snacks that are also filling can sometimes be a struggle around these parts. In a quick hangry rush, grabbing a bowlful of chips or a handful of Chex Mix often takes the cake over a more suitable snack. It’s definitely something I want to remedy. This snack is ideal, since it comes together fast, packs on the protein to keep us full and has just enough chocolate to satisfy my ridiculous sweet tooth. Let’s be honest, that sweet tooth is raging and will never go away. The mini chocolate chips here do just the trick.

I pack these in plastic containers and toss them into lunch boxes in the morning. They last until lunch, when I promptly shovel them into my giant mouth. And then, I go back to work full, satisfied and light instead of weighted down by 50 pounds of potato chips and gobs of delicious but rich and heavy onion dip. Surprisingly, I’ll take the apples over the chips, thank you.

Peanut Butter Chocolate Chip Apple Bites

  • 1 apple, cut into wedges
  • peanut butter
  • mini chocolate chips

  1. Swipe a spoonful of peanut butter onto the top half of the apple wedges. Take a few chocolate chips and place them into the peanut butter. Serve.


Wasabi Cream Dip

Wasabi Cream Dip

There are certain ways to gauge the worth of a recipe. When it comes to desserts, my mom is the ultimate test. If she loves it (like these Butterbeer cupcakes), then it’s good. For dinners, it’s usually when the husband raves about it. But if my step-dad raves about a recipe, you know it is delicious. He is the type that just eats to live. He doesn’t live to eat. He could survive on hots dogs and baked beans and not blink an eye. Food just isn’t his thing.

So when he raved about this wasabi cream dip he’d tried last time he visited, I knew it’d be good. He and my mom had some slathered on shrimp at a restaurant and my mom immediately set out to recreate it. She brought the recipe down here, I tried some and immediately demanded more. It’s fantastic! Creamy, smooth with a healthy kick from the spicy wasabi. Of course, adjust this to your spice likings. I like mine really spicy so I added a lot. But start small and build.

Per my step-dad, I need to tell you about sour cream. I haven’t used sour cream in years. Not since I discovered Greek yogurt had a similar enough taste to get me by. That’s what I’ve used here and it works fine for me. But my step-dad insists the Greek yogurt tastes different and sour cream is better. He could be right. Try it both ways. Grab some Cheez-It grooves and slather it on. Dunk your veggies in it. Toss it into a salad or dollop it onto grilled shrimp. Just make it. Trust me. My step-dad would not steer you wrong!

Wasabi Cream Dip
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  • ⅓ cup Greek yogurt
  • ¼ cup mayonnaise
  • 2-3 Tbsp. wasabi paste

  1. Combine all ingredients in a bowl and mix until well-combined. Add more wasabi paste to your liking.