This was an unexpectedly successful recipe – not perfect, but one that probably only needs a little tweaking to make it work. It’s derived from a recipe from Taste of Home, a magazine that isn’t exactly focused on healthy cooking, but is focused on tasty home cooking – and many recipes can be modified to be vegetarian or healthier.
So what this is is a white chili – basically white beans in a spicy broth. More on how it came out after the recipe:
- 2 Tbsp Olive Oil, divided
- 1 large, white onion, chopped
- 1 Tbsp crushed garlic
- 3 cans (14 oz ea) low-no sodium white beans, about 5 cups
- 1 1//2 cups low sodium vegetable broth
- 2 oz chopped green chillies, drained (you can find 4oz cans easily, just divide it an freeze the rest)
- 1 Tbsp Soy sauce
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/8 tsp ground red pepper
- 1/8 tsp ground black pepper
- 1 Tbsp dried Cilantro
- Sautee the onion in one Tbsp Olive oil until softened
- Add garlic to onion, stir regularly until onion and garlic begin to brown.
- Add all other ingredients except remaining olive oil and dried cilantro. Mix thoroughly.
- Bring to simmer, and simmer covered for 10 minutes, stirring occasionally.
- Add remaining olive oil and cilantro, stir thoroughly. Bring to simmer.
- Remove from heat and serve.
And the results?