Black & White Bean Vegetable Chili
Black and White Bean Vegetable Chili recipe
Yield
6 servingsPrep
25 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon | vegetable oil |
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| 1 | garlic |
garlic cloves
chopped |
*
|
| 1 | medium |
potatoes
peeled and chopped |
*
|
| 14 | ounces |
chicken broth
or vegetable broth |
|
| 1 |
great northern beans
canned |
* | |
| 1 |
black beans
canned, rinsed and drained |
*
|
|
| 11 | ounces |
corn
drained |
|
| 7 | ounces |
green chili peppers
canned, whole |
|
| 1 | teaspoon | cumin |
|
| 1 | tablespoon |
cilantro
fresh, chopped |
|
| 1 | tablespoon | lime juice |
|
| ¼ | cup | sour cream, light |
Low Cholesterol, Trans-fat Free, High Fiber
Directions
Heat oil in large saucepan over medium heat until hot.
Add onion, celery and garlic; cook and stir 2 to 3 min or until vegetables are tender. Stir in potato, broth, beans, corn, chiles and cumin; mix well.
Cover; cook 12 -15 minutes or until potato is tender, stirring occasionally.Stir in cilantro and lime juice.
To serve, ladle into bowls; top with sour cram and, if desired additional chopped cilantro.
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