A friend told me about a recipe on the back of a can of Great Northern White Beans. I adjusted it to fit into my eating plan and had it for lunch today. Wanted to share the recipe.
White Bean Chili
1 medium onion, finely chopped
1/4 cup vegetable broth
1(4 oz.) can chopped green chilies
2 Tablespoons flour
1 teaspoons ground cumin
1 (15 oz (or so)) can Great Northern Beans
1 (15 oz (or so)) can Garbanzo Beans, drained and rinsed
1 cup vegetable broth
In a large skillet, cook onion in 1/4 cup vegetable broth for 4 minutes or until transparent.
Add chilies, flour and cumin;cook and stir for 2 minutes.
Add beans and 1 cup vegetable broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened.
Garnish with shredded Monterey Jack cheese, sour cream and salsa if desired.
White Bean Chili
1 medium onion, finely chopped
1/4 cup vegetable broth
1(4 oz.) can chopped green chilies
2 Tablespoons flour
1 teaspoons ground cumin
1 (15 oz (or so)) can Great Northern Beans
1 (15 oz (or so)) can Garbanzo Beans, drained and rinsed
1 cup vegetable broth
In a large skillet, cook onion in 1/4 cup vegetable broth for 4 minutes or until transparent.
Add chilies, flour and cumin;cook and stir for 2 minutes.
Add beans and 1 cup vegetable broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened.
Garnish with shredded Monterey Jack cheese, sour cream and salsa if desired.
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Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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