Creamy Vegetarian White Chili
Ingredients:
- 1 tbsp Olive Oil
- 1 c Onions diced
- 1 Bell Peppers green, diced
- 1 Jalapenos finely diced
- 3 cloves Garlic minced or pressed
- 1 tbsp Cumin ground
- .25 c All Purpose Flour
- 4 c Vegetable Broth
- 45 oz Canned White Beans 3 cans, drained and rinsed
- 4 oz Diced Green Chiles 1 can
- .75 c Frozen Corn Kernels
- 2 c Whole Milk warmed
- 1 tsp Sea Salt
- .25 tsp Ground Black Pepper
- .25 c Fresh Cilantro chopped
- 1 Avocado diced
Instructions:
- Heat olive oil over medium in a large stock pot.
- Add onion, pepper, and jalapeno and saute for 7 to 10 minutes, or until the vegetables are soft and onions translucent.
- Add garlic and cumin and saute for another 30 seconds.
- Next, add flour and toss until the vegetables are coated. Slowly add in vegetable broth, while stirring, and then add in beans, green chilies, and corn.
- Turn heat to medium-high and bring to a boil. Once boiling, turn heat down to medium-low and let simmer for 15 minutes.
- Stir in warm milk and let simmer for another 2 minutes.
- Remove from heat and season with salt and pepper.
- Serve with cilantro and diced avocado on top. Dice avocado just before serving to avoid browning.
Nutrition
Calories: 440kcal | Carbohydrates: 68g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 1069mg | Potassium: 1435mg | Fiber: 14g | Sugar: 8g | Vitamin A: 1240IU | Vitamin C: 37.3mg | Calcium: 275mg | Iron: 7.9mg
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