Posted by LuAnn 2/26/2002 1:46 pm
I return to this hearty vegetarian white chili recipe again and again. It is one of the healthier recipes I've developed, that everyone seems to truly enjoy!!
1 tablespoon olive oil
1 large onion, chopped
1 tablespoon minced garlic
2 (4 ounce) cans diced green chiles
2 tablespoons ground cumin
1 tablespoon chili powder
1 teaspoon dried oregano
4 (15 ounce) cans great northern beans, divided use
2 cups water
1 tablespoon vegetarian chicken-style seasoning/bouillon
2 (15 ounce) cans hominy, (white preferred) rinsed and drained
1/4 cup chopped fresh cilantro
4 ounces shredded reduced fat Monterey
jack cheese (1 cup), optional
1/2 cup fat-free sour cream
1/4 cup sliced green onions, optional
In a large saucepan over medium-high heat, heat the oil. Sauté the onions and garlic in the oil until the onion is transparent. Stir in the cumin, oregano and chili powder. Continue sautéing for another minute or two.
Rinse and drain THREE cans of the beans; add to the sautéed ingredients. In a blender container, combine the remaining can of beans (undrained), water and chicken-style seasoning; cover and blend until smooth, then stir into the beans in the saucepan. Stir in the hominy. Simmer for 30 to 45 minutes, stirring occasionally. Shortly before serving, stir in the chopped fresh cilantro.
Ladle chili into individual soup bowls. If desired, top each serving with about two tablespoons of shredded cheese, a tablespoon of sour cream and a sprinkle of sliced green onions.
Yield: 2 quarts
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