Bringing Fall to Florida

It's officially October and the start of fall. Since we live in Florida, you would never know since the weather is still warm...maybe a touch cooler in the evening. I long for an actual fall where the leaves change and the weather starts to turn into sweater weather. Its one of my favorite times of year!

Another great thing about fall is the fall food...like Thanksgiving. Yum! But, I also like big and hearty bowls of comfort food in the form of soups and chili. Lately, the hubby and I have such busy schedules that these dishes are great time savers! I can make a big batch that will last us for days!

I found this chili recipe on an ad for Kerrygold cheddar (a really tasty Irish cheddar). I made a few additions to it, but as a whole it was a great recipe! I loved the diced green chiles in it, which made it just spicy enough.

White Chicken Chili

from Kerrygold Cheddar advertisement, with minor additions from me

1 tsp olive oil

1 medium onion, chopped

1 medium yellow or red bell pepper, chopped

1 small jalapeno, minced

1 1/2 tsp cumin

1 tsp chili powder

1 pinch poultry seasoning

1 (15 oz) can cream-style corn

1 (7 oz) can mild green chiles, diced and not drained

2 cups whole milk

1 (15 oz) can white beans (navy or cannellini), drained

2 cups shredded chicken

salt and pepper to taste
shredded cheddar and sour cream to top

In a large skillet or pot over high heat, add olive oil, onion, pepper, and jalapeno. Cook until softened. Add cumin, chili powder, poultry seasoning, corn, green chiles, milk, and beans. Bring to a boil then reduce heat, cover, and simmer for about 10-15 minutes. Add chicken, salt and pepper to taste. Serve with shredded cheddar and sour cream.