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Here we are the day after Halloween! It seems like only yesterday that I was bitching about the hot weather and the drought. Just goes to show that time flies when you're having fun or not as the case has been at my house lately.

On the upside, trick-or-treating went well. There was no crying about a costume that didn't fit right, look right or that was duplicated by another kid down the street. This was our first time for trick-or-treating this far south. Southerners really make Halloween a major production! Churches have Trunk or Treat where the entire church parking lot is filled with parked cars with the hatches open or with open trunks filled with candy, baked goods and small toys for the children.

Even with all the festivities at the local churches our neighborhood was filled with little ghouls and goblins and their parents. The kids wanted to visit some of the neighbor's houses, and I went along with it. We were actually invited in for a light supper at two of the houses. The last one would not take no for an answer and treated us to a wonderful Halloween dinner of chicken chili served in hollowed out rolls. I had never a eaten any chili that was made with chicken before but I begged for the recipe!

Did anyone else feel that Halloween was so much more fun since daylight savings time had not kicked in yet? I hope that they don't turn the clocks back till after the 1st again next year!

Here's a recipe chicken chili

1 tablespoon virgin olive oil
2 cups chopped onion
4 large garlic cloves, minced
1 pound skinless boneless chicken breasts or the chicken meat of your choice that has been cut into bitesize pieces
1 large jalapeno pepper, seeded, finely chopped
1 teaspoon ground coriander
2 teaspoons ground cumin
2 cans (or a 29 oz can of ) diced tomatoes including the juice
2 cans (or (a 32 oz can of )Great Northern beans that have been drained
1/4 cup lime juice or fresh juice of 1 lime
2 cups frozen corn kernels, thawed, or 2 cups of fresh or canned kernals
salt and freshly ground pepper to taste
1/2 cup sour cream
1/4 cup finely chopped onion (southerners swear by Vidalia onions for obvious reasons)
2 tablespoons chopped cilantro
Heat the oil in a large nonstick skillet over medium heat. Once the oil has been heated, slide your chopped onions and garlic into the oil

Stir and saute until onion is tender

Add your chicken and stir till lightly browned on all sides

Next add the chopped jalapeno pepper, coriander, cumin, tomatoes and juice and drained beans.

Turn the heat to low and let simmer for around 5 minutes

A lime juice and kernels of corn. Season with salt and pepper to your taste.

Continue to simmer the mix, stirring occasionally to avoid sticking, for 5 to 10 minutes more.

Serve with sour cream, chopped Vidalias and cilantro for guests to add to this easy recipe for chili.