Koffee With Kait

There’s something about October evenings that just feels different. The air turns crisp and cozy blankets somehow find their way to the couch again. It’s that magical in-between where spooky season meets comfort season — and I am so here for it.

When the nights get cooler, I crave meals that are hearty, warm, and easy enough to make without missing out on the fun. That’s where this cozy combo comes in: a creamy White Chicken Chili paired with a buttery Cornbread Casserole. Add a few friends, some fall candles, and a board game or two — and you’ve got yourself the perfect October night in.

🌶️ White Chicken Chili

This chili is the definition of comfort — creamy, hearty, and full of flavor. It’s the kind of dinner that warms you from the inside out and leaves your kitchen smelling amazing.

Ingredients:

• 1.5 to 2 lbs boneless, skinless chicken breasts
• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (4 oz) can diced green chilies
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp dried oregano
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• 4 oz cream cheese, softened and cubed
• ½ cup sour cream
• Shredded cheddar or Mexican cheese blend for garnish

Instructions:

1. In a large pot, add chicken, beans, corn, green chilies, onion, garlic, chicken broth, and all seasonings.
2. Bring to a boil, then reduce heat and let simmer for about 20–25 minutes, until the chicken is cooked through and tender.
3. Remove the chicken, shred it with two forks, and return it to the pot.
4. Stir in the cream cheese and sour cream until melted and creamy.
5. Let it simmer on low for another 10 minutes to thicken slightly.
6. Serve warm with shredded cheese, tortilla chips, or (my favorite) a scoop of cornbread casserole on the side.

This chili tastes even better the next day — if there’s any left!

🌽 Cornbread Casserole

Soft, buttery, and just a little sweet — this cornbread casserole is the perfect side dish for chili night. It’s easy to throw together, and it bakes up beautifully golden and fluffy every time.

Ingredients:

• ½ cup butter (1 stick)
• 1 (15 oz) can whole kernel corn, drained
• 1 (15 oz) can creamed corn, undrained
• 1 cup sour cream
• 3 tablespoons granulated sugar
• ½ teaspoon kosher salt
• 1 (8 oz) box Jiffy corn muffin mix

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Melt butter in a large bowl.
3. Add both cans of corn, sour cream, sugar, and salt. Stir to combine.
4. Mix in the Jiffy cornbread mix until just combined.
5. Pour the mixture into a greased 9×9-inch baking dish.
6. Bake for 45–50 minutes, until the top is golden brown and the edges are slightly crisp.
7. Let it rest for 5 minutes before serving.

It’s creamy, cozy, and absolutely irresistible — trust me, everyone will want seconds.

🎲 Cozy Night Vibes

Once dinner’s done, keep the cozy mood going. Pour a warm drink, or a glass of wine, and grab a few friends for a night of games and laughter. Whether you go for a classic like Yahtzee or something new, it’s the perfect way to unwind and soak up all the October feels.

Add in some background music, football game, or maybe even a spooky movie later — because cozy season is all about making memories.

So here’s to warm bowls, full hearts, and cozy October nights spent with the people who make you laugh the most.

With Love 

Kait M.