White Bean Chili
Makes 8 (1-cup) servings 
Prep Time: 30 min Cooking Time: 1 hr.
Ingredients:
- Chili Ingredients:
- 2 Tablespoons butter
- 2 cups chopped green, yellow, orange and/or red bell
peppers
- 1 large (1 cup) onions, chopped
- 2 teaspoons finely chopped fresh garlic
- 2 cans (14-ounce) vegetable broth
- 1 can (15 1/2-ounce) butter beans, rinsed, drained
- 1 can (15 1/2-ounce) black-eyed peas, rinsed, drained
- 1 can (15-ounce) garbanzo beans, rinsed, drained
- 1 can (15 1/2-ounce) navy beans, rinsed, drained
- 1 can (4-ounce) chopped green chiles
- 1 small (1 tablespoon) chopped
jalapeno pepper
- 1 Tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano leaves
- 1 teaspoon paprika
- 1/8 to 1/4 teaspoon ground red
pepper
- 1 cup sour cream
- Topping Ingredients:
- Monterey Jack Cheese, shredded, if desired
- Chopped fresh cilantro, if desired
Cooking Directions:
-
Melt butter in 5-quart saucepan; add peppers,
onions and garlic.
-
Cook over medium heat for 5 to 7 minutes,
stirring occasionally, until softened.
-
Add vegetable broth, butter beans, black-eyed
peas, garbanzo beans, navy beans, green chiles, jalapeno pepper,
chili powder, ground cumin, dried oregano leaves, paprika, and
ground red pepper.
-
Continue cooking for 10 to 12 minutes until
mixture comes to a full boil.
-
Cover and reduce heat to low.
-
Cook for 45 to 50 minutes, stirring
occasionally, until mixture is slightly thickened.
-
Remove from heat. Stir in sour cream.
-
Sprinkle with cheese and cilantro, if desired.
Serve immediately.
Recipe 1 of 1 
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