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White Bean Chili I

    2 tablespoons LAND O LAKESŪ 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
    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

    Topping Ingredients:
    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
    over medium heat, stirring occasionally, until softened (5 to 7 minutes).
    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). Remove from heat. Stir in sour
    cream; sprinkle with cheese and cilantro, if desired.

    Makes 10 servings.

    Recipe by Land O Lakes, Inc.

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