Black and White Bean Veggie Chili
brittney
Our favorite hearty, cold-weather soup.
ingredients
- 1 Tbsp. oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 garlic clove, minced
- 1 medium potato, peeled & chopped
- 1 (14.5 oz) can veggie or chicken broth
- 1 (15.5 oz) can great northern beans, drained & rinsed
- 1 (15 oz) can black beans, drained & rinsed
- 1 (4.5 oz) can chopped green chiles
- 1 (11 oz) can white corn, drained
- 1 tsp. cumin
- 1 Tbsp. chopped fresh cilantro
- 1 Tbsp. lime juice
- 1/4 cup sour cream
directions
- 1
Heat oil in large saucepan over medium heat until hot. Add onion, celery and garlic; cook and stir 2-5 minutes or until veggies are tender.
- 2
Stir in potato, broth, beans, corn, chiles and cumin; mix well. Cover and cook 12 to 15 minutes or until potato is tender, stirring occasionally.
- 3
Stir in cilantro and lime juice. To serve, ladle into bowls; top with sour cream and, if desired, addtional chopped cilantro.
notes
Filling enough to make a meal with cornbread or a salad.
Source: Meatless Meals
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