Now we are firmly in the cold grasp of another Minnesota winter, I've been relying on hearty soups and stews at least once a week as a good seasonal option to knock the cold out of our bones. I've experimented with a Chipotle Turkey chili with Chocolate and revisited last year's mainstay - a yellow pepper pumpkin soup, but I keep coming back to a modified white chili that satisfies oh-so-well this time of year.
I start with this recipe from eatingwell.com and modify it by replacing one of the cans of diced green chiles with a seeded minced canned chipotle pepper. Don't let anyone tell you that white chili is for lightweights. This one sticks to your ribs and warms you out of your mid-winter stupor.
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