White Chili VI

  1. 1 lbs dry navy beans
    1 medium onion, chopped
    2 cloves garlic, minced
    1 tablespoon vegetable oil
    1 can cream of mushroom soup (condensed, undiluted)
    1 (10 3/4 ounce) can cream of celery soup
  2. 1 medium potato, peeled and cubed
    1 tablespoon chili powder
    1 vegetable bouillon cube
    1/2 teaspoon salt
    1 can garbanzo beans, rinsed and drained
    1 1/2 cups half-and-half
    1 cup water
  1. Place navy beans in a soup kettle. Add water to cover by 2 inches and bring to a boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour.
  2. Return beans to pan. Add water to cover by 2 inches. Bring to a boil, cover and simmer for 45 mins. or until beans are tender. Drain and discard liquid. Set beans aside.
  3. In the same kettle, saute onions and garlic in oil until tender.
  4. Add soups, one cup water, potato, chili powder, bouillon and salt. Cover and cook over medium-low heat for 10 mins.
  5. Add garbanzo beans, half and half and navy beans. Cook over medium heat for 10 minutes or until heated through.
  6. Makes 10 servings
  7. Recipe contributed by Sharon123

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