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| White Bean Chili I |
2 tablespoons LAND O LAKES® 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 jalapeño 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 LAKES® Sour Cream
Topping Ingredients:
LAND O LAKES® 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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