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White Bean Chili Recipe

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This recipe for White Bean Chili, by , is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cheryl Sutton
Added: Monday, August 11, 2008


2 tbsp. olive or vegetable oil
2 cups chopped mixed peppers(green,yellow,orange, and/or red)
2 med (2 cups) onions,chopped
2 tsp. finely chopped fresh garlic
2 (14 1/2oz) cans vegetable broth
1 (15 1/2 oz) can butter beans, rinsed, drained
1 (15oz) can black-eyes peas, rinsed, drained
1 (15oz) can navy beans, rinsed, drained
1 (4oz) can mild green chilies
1 tbsp. (1 small) chopped jalapeņo pepper
1 tbsp. chili powder
2 tsps. ground cumin
1 tsp. dried oregano leaves
1 tsp. paprika
1/8-1/4 tsp. ground red pepper
1 8z carton sour cream
chopped fresh cilantro, if desired

In Dutch oven heat oil;add peppers,onions and garlic. Cook over medium heat,stirring occasionally,until softened (5-7 minutes). Add all remaining ingredients EXCEPT sour cream and cilantro. Continue cooking until mixture comes to a full boil(10-12 minutes). Cover; reduce heat to medium low. Cook,stirring occasionally, until mixture is slightly thickened (45-50 minutes). Remove from heat. Stir in sour cream;sprinkle with cilantro.

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Personal Notes:
Servings: 10




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