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White Bean Chili (vegetarian)
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White Bean Chili | |
4 cans | cannellini beans |
1 can | creamed corn |
1 can | diced green chilis |
1 | onion, diced |
6 cloves | garlic, diced |
1/2 bag | baby carrots, diced |
1/2 stalk | celery, diced |
1 | yellow pepper, diced |
3 boxes | veggie broth, (32 oz each) |
1 cup | white wine |
olive oil | |
cumin |
In large pot over medium heat, add 3 tablespoons olive oil. Add equal amounts of carrots, onions, and celery (mirepoix), along with 1 diced yellow pepper; season with salt, pepper, and about 2 tablespoons of cumin. Saute until soft, about 8 minutes. Add garlic and saute for 2 more minutes. Add 4 cans of cannellini beans, 3 boxes of veggie broth, 1 can of creamed corn and 1 can of diced green chilis. Cover and bring to a boil. Then turn heat back down to medium and simmer, partially covered, for 30 minutes, stirring frequently. Add 1 cup white wine and simmer for 10 more minutes. Consistency should be pretty thick, like a chili -- some beans should be split open. Adjust seasonings (s&p, cumin) to taste and serve. Num num!
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