We all love a nice bowl of warm chili on a cold winter evening, right? This recipe is just perfect for that. You can make it ahead of time and leave it in the crockpot, cooking on low, for the day.

Ingredients:

1 Tablespoon extra-virgin olive oil

1 medium white onion, peeled, and diced

1 poblano pepper, cored and diced

1 red bell pepper, cored and diced

4 cloves garlic, minced

2 chipotles in adobo, roughly chopped

4 cups chicken stock

2 cups shredded cooked chicken

15 ounce can pinto beans

15 ounce can red kidney beans

15 ounce can fire-roasted diced tomatoes

15 ounce can tomato sauce

2 teaspoon ground cumin

salt and pepper, to taste

Marinate chicken overnight with your favorite spices (I add a tablespoon of bourbon to the marinade). Grill chicken and cut to bite size pieces.

Place all fresh veggies in a fry pan with olive oil. Cook for 7 minutes. Add chipotles and cook for another minute. Pour into a crock pot. Add chicken, beans, tomatoes, and tomato sauce. Add cumin.

Cook on low for 4 to 8 hours.

Tastes great topped with shredded cheese, diced avocado, finely chopped red onions, chopped cilantro, or sour cream. Enjoy!

Recipe provided by Doug Brightwood, who runs the music store in Nederland and also makes soup when his wife asks him.