Vegetarian

White chickenless bean chili takes several minutes to prepare.

White chickenless bean chili takes several minutes to cook.

White chickenless bean chili makes 6 servings.

The ingredients for White chickenless bean chili are:

1 to 2 tablespoons butter and/or oil
1½ cups onion, chopped (~1 good-sized one)
½ cup chopped celery (~3 small ribs, or 2 large)
1 red bell pepper, chopped
2 garlic cloves, crushed
1 cup frozen whole-kernel corn, thawed
1 Tblsp ground cumin
2 tsp chili powder
2 tsp oregano (opt.) (Mexican, if available.)
4 cans cannellini beans or other white beans, drained, divided in half.
24-32 oz low-sodium chicken broth (cutting back on the broth will reduce the simmer time.)
1 - 4 oz can chopped green chiles
salt
black pepper

Here is how you make White chickenless bean chili:

For the table:• Shredded cheese (we like Monterey Jack)• Avocado, chopped or guacamole• Crushed red pepper flakes, hot sauce, or heat source of your choice.Melt butter/heat oil in a pot over medium-high heat. Add onion, celery, bell peppers, garlic, and corn and sauté 5 minutes or so until you see caramelization on the bottom of the pan. Add cumin and chili powder, sauté a minute or so until fragrant.Add a cup or two the broth and scrape the bottom of the pot to deglaze. Add the oregano, half the beans, remaining broth, chopped chiles, 1/2 t salt, and black pepper to taste. Bring to a boil. Reduce heat, simmer 15 minutes or so.Mash remaining beans well and add to mixture. Simmer approx. 15 minutes or until mixture is the desired consistency, stirring frequently. Add more salt if desired.Put 1/4 cup cheese in the bottom of each bowl, ladle chili on top. Stir. Top with avocado/guacamole.Yield: Approx. ~11 cups, Serving size: 1-2 cupsNotes:• Stirring some of the hot cooking liquid into the mashed beans before adding to the pot will loosen them up and make them easier to incorporate.• If you have more time, use the whole 32 oz of broth (or more), partially cover the pot during the first simmer and keep it at a bare simmer for 30 mins or more. The second simmer should be uncovered and will take as long as it takes to reduce down to where you want it.• I decided adding the cheese to each serving worked better for me since I tend to freeze leftovers. You can add 1 to 1½ cups of shredded cheese to the pot instead.• I used 2 cans of cannellini beans and 2 cans of great northern. I added the cannellinis whole and mashed the great northerns, since they were mushier anyway. I'm kind of weird about symmetry that way, though.Number of Servings: 6Recipe submitted by SparkPeople user CANCUNCUTIEBB.

The nutritional information for White chickenless bean chili is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 222.1

• Total Fat: 3.1 g
• Cholesterol: 0.0 mg
• Sodium: 409.4 mg
• Total Carbs: 38.7 g
• Dietary Fiber: 14.8 g
• Protein: 10.7 g