Tweezer's white chili #1

6 servings

Ingredients

Quantity Ingredient
1 pounds Large White Beans
6 cups Vegetable Broth
2 eaches Garlic, minced
2 eaches Onions, chopped
1 tablespoon Olive Oil
2 eaches 4-oz. Green chilis, chopped
2 teaspoons Ground Cumin
1½ teaspoon Oregano
¼ teaspoon Ground Cloves
¼ teaspoon Cayenne Pepper
¼ teaspoon Chili Powder
3 cups Grated Monterey Jack
Salsa
Sour Cream

Directions

Comine beans, broth, garlic and half of the onions in a large soup pot. Bring to a boil. Reduce heat, simmer until beans are soft (3 hours or more adding more broth if it's necessary.

In a skillet, suate remaining onions in oil until tender. Add chilis and seasonings and mix thoroughly. Add to bean mixture.

Simmer 1 hour or until it's just the way to like it. Serve topped with grated cheese, salsa and sour cream.

Salsa: You can use store-brought chunky Mexico tomato or make your own with peeled tomatoes, green chilis, onion, garlic, green onion and fresh cilantro.

Submitted By KEN KUBOS On 07-22-95

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