Do you feel that? The temperatures got down into the 30's last night here in Central Florida! I was lucky though, it hovered just above freezing and I didn't have to do the Bedsheet Boogey for my more sensitive plants.
I LOVE it though! Even though hubs and I are Florida natives, we both have families that are only one or two generations off the boat from Europe. We both LOVE the cold, so we can blame it on our Norwegian ancestry.
Last night, we built a fire outside in our fire pit and had a big bowl of this chili to keep us warm. This is a really good "chili", although it's more of a soup. Either way, it'll warm you up!
Kathy’s White Bean, Chicken, & Corn Chili
2 poblano peppers, diced (or 2 green bell peppers)
1 habanero pepper, diced (or 1 jalapeno)
1 onion, chopped
1 T olive oil
4 cans navy beans
4 cups frozen whole kernel corn
1 7.5 oz can chipotle peppers w/adobo, chopped (I usually use only 1 chili from the can, but you can add more or less depending on the "heat" factor you like)
1 32 oz. Chicken broth (or 2 if you want a bigger pot of chili)
2 T chili seasoning mix
1 cup chopped, fresh cilantro
3 boneless, skinless chicken breasts, chopped and cooked
Saute diced poblano, habanero and onion in olive oil until tender (2 minutes). Add navy beans and next 4 ingredients and bring to a boil over med-high heat, stirring occasionally. Reduce temp, cover, and simmer 15 minutes. Add cooked chicken and cilantro, simmer 5 – 10 minutes more.