Black and white bean vegetable chili
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| ½ | cup | Onion; chopped |
| ½ | cup | Celery; chopped |
| 1 | Garlic clove; minced | |
| 1 | medium | Potato; peeled and chopped |
| 1 | can | Chicken broth; or Veg. broth 14oz |
| 1 | can | Great northern beans; rinsed and drained |
| 1 | can | Black beans; rinsed and drained |
| 1 | can | Corn 11oz; drained |
| 1 | can | Green chiles 7oz; whole |
| 1 | teaspoon | Cumin |
| 1 | tablespoon | Fresh cilantro; chopped |
| 1 | tablespoon | Lime juice |
| ¼ | cup | Light sour cream |
Directions
Heat oil in large saucepan over medium heat until hot. Add onion, celery and garlic; cook and stir 2-3 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.
Recipe by: Pillsbury Meatless Meals Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Feb 25, 1998
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