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This great vegetarian version of White Bean Chicken Chili can be eaten during Lent or whenever you need a meatless meal option. This white bean chili is so hearty and flavorful that you won't miss the meat.
Ingredients
- 1 Tbsp Olive Oil
- 1 Onion - diced
- 1 Tbsp Garlic - minced
- 1 8oz Can of Diced Green Chiles
- 1 Tsp Cumin
- 3/4 Tsp Dried Oregano
- 1/2 Tsp Paprika
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
- 2 to 3 Cups of Vegetable Broth
- 3 15oz cans of White Beans (Great Northern, Navy or Butter Beans) Drained
- 1 15oz Can of Corn
- 1/4 Cup Greek Yogurt or Sour Cream (Optional)
- Avocado, Cilantro, Tortilla Strips and Limes for Topping
Instructions
In a large pot heat the Olive Oil on medium heat
Add Diced Onion and saute for 7-8 minutes
Add Minced Garlic and Diced Chiles and Saute for 3 to 4 minutes
Mix in the Spices, Salt and Pepper
Add Corn
Add 2 cups of Vegetable Broth or as much as you need to obtain desired thickness
Simmer 10-15 minutes on Low Heat
Add Greek yogurt or Sour Cream (optional)
Serve with your choice of Toppings
