This chili recipe is a great take on white chili. It’s a fun winter warmer! You could definitely double this recipe for a large group. You can garnish this with whatever you like, cheese, sour cream, tortilla chips, jalapenos, you name it!
Serving Size: 6
3 cans white kidney beans
2 cans diced green chilies
1 onion minced
1 box vegetable broth
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons fresh cilantro chopped
1 tablespoon cumin
1 teaspoon cayenne pepper
1 tablespoon salt
Saute onion and garlic in olive oil until tender.
Add white beans, chilies, broth and spices and simmer for 30 minutes, stirring frequently.
Garnish with your choice of toppings.