"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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