|White Bean Chili I|
2 tablespoons LAND O LAKESŪ Butter
2 cups chopped mixed bell peppers (green, yellow, orange
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
1 small (1 tablespoon) chopped jalapeņo 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 LAKESŪ Sour Cream
LAND O LAKESŪ Monterey Jack Cheese, shredded, if desired
Chopped fresh cilantro, if desired
Melt butter in 5-quart saucepan; add peppers, onions and garlic. Cook
medium heat, stirring occasionally, until softened (5 to 7 minutes).
remaining ingredients except sour cream, cheese and cilantro.
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). Remove from heat. Stir in sour
sprinkle with cheese and cilantro, if desired.
Makes 10 servings.
Recipe by Land O Lakes, Inc.