Oh stop it!
I'm blushing now.
I know. I know.
This recipe is a winner because it is clean, healthy and the spices rev up your metabolism.
Yes, it's true...this Spicy White Bean Chili won't vacuum all the pet hair up in your house.
Or add to your 401k.
Or even facilitate World Peace.
Gosh, I wish there was World Peace.
But this Spicy White Bean Chili recipe will make you feel good after eating it, I think even little kiddos will like it, and it makes more than what you think.
There will probably be some left over for lunch the next day.
And here's the fixin's for this belly nourishing, metabolism revving soup.
Now if you are reading this on a computer or I-Pad (Hi Mom!) and can not see the full recipe, go to another computer that allows for you to see this embedded document.
I'm betting my mom won't do this, so I will cut and paste here too as well. *sigh*
By the way, this is not a complicated recipe at all.
It comes together verrrrry quickly!!!
From the New Pioneer Coop website www.newpi.com
Courtesy of www.turnkeyqualitycars.com
New Mexican flavors like corn, tomatillos, and smoky chipotle also brighten this slightly spicy, easy-to-prepre vegetarian meal in a bowl. Serve it with your favorite southwest toppings such as lime juice, cheese, cilantro, sour cream, guacamole, or tortilla chips. Meat eaters can add chicken or sausage.
2 T vegetable oil
1 C. yellow onion, chopped
1 T. garlic, minced
½ t. dried oregano
½ t. ground cumin
½ t. chipotle chili powder (I just use chili powder)
½ t. ground coriander
2 C. vegetable broth
8 oz. prepared salsa verde
1 15 oz. can fire roasted diced tomatoes with green chilis
3 15 oz. cans cooked beans (great northern or your choice)
2 C. cooked corn kernals, drained
Heat the oil over medium-high heat in a medium size heavy pot.
Add the onions and garlic and cook until limp, not browned.
Add cumin, chili powder, coriander and oregano to the onions and sauté one more minute.
Add the broth, diced tomatoes, and salsa verde.
Bring to a boil, then simmer 10 minutes.
Add the beans* and corn and simmer 10 minutes more until desired thickness. Salt and pepper to taste.
*Meat eaters can add up to 2 cups chicken or sausage to the beans
we start by sauteing the onions and garlic but don't let the onions get too brown, saute just until soft.
Add the spices and saute one minute more.
Add the broth, diced tomatoes and salsa verde. Bring to a boil, then simmer 10 minutes.
(Oops, guess who can see NOW that I forgot to add the salsa verde in. Dumb, dumb, dumb. Don't forget it though!)
By the way, definitley use Fire-roasted diced tomatoes for this soup. I have used regular diced tomatoes and regular diced tomatoes create far less flavor. The Fire-roasted is what makes this recipe have that sumpin' special special.
Add the beans and corn and simmer 10 minutes more until desired thickness.
Guess who eats all those nice crusty melted cheese things off the quesadillas before serving?
Is that bad?
And then I plate the soup and quesadillas up,
and then I look all over the place for my camera, blaming the missing camera on Tim, the dog, the cats, my visiting niece, you know, everybody but myself.
And then I devour the meal.
And inexpensive!! Yoo Hoo!!
Try it out!
Next up is my birthday meal I made for myself, using a couple recipes I've wanted to make for a long time..including twice baked sweet potatoes with sweet Italian sausage. YUM! Will try to get this posted tonight or tomorrow, I'm so excited to share! Now watch, it'll be this weekend and I'll come off like I was lyin'. Crap.
Have a great Thursday!!!!