White Bean Chili I

  1. 2 tablespoons LAND O LAKES® Butter
    2 cups chopped mixed bell peppers (green, yellow, orange and/or red)
    2 medium (1 cup) onions, chopped
    2 teaspoons finely chopped fresh garlic
    2 (14 1/2-ounce) cans vegetable broth
    1 (15 1/2-ounce) can butter beans, rinsed, drained
    1 (15 1/2-ounce) can black-eyed peas, rinsed, drained
    1 (15-ounce) can garbanzo beans, rinsed, drained
    1 (15 1/2-ounce) can navy beans, rinsed, drained
    1 (4-ounce) can chopped green chilies
  2. 1 small (1 tablespoon) chopped jalapeño 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 LAND O LAKES® Sour Cream

    Topping Ingredients:
    LAND O LAKES® Monterey Jack Cheese, shredded, if desired
    Chopped fresh cilantro, if desired
  1. Melt butter in 5-quart saucepan; add peppers, onions and garlic. Cook over medium heat, stirring occasionally, until softened (5 to 7 minutes).
  2. Add all remaining ingredients except sour cream, cheese and cilantro. Continue cooking until mixture comes to a full boil (10 to 12 minutes). Cover; reduce heat to low. Cook, stirring occasionally, until mixture is slightly thickened (45 to 50 minutes).
  3. Remove from heat. Stir in sour cream; sprinkle with cheese and cilantro, if desired.
  4. Makes 10 servings.
  5. Recipe by Land O Lakes, Inc.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases