> > > > > >A great meatless chili-full of beans, peppers and chilies. > > > >White Bean Chili > >Chili Ingredients: > >2 tablespoons LAND O LAKES Butter > >2 cups chopped mixed bell peppers (green, yellow, orange and/or red) > >2 medium (1 cup) onions, chopped > >2 teaspoons finely chopped fresh garlic > >2 (14 1/2-ounce) cans vegetable broth > >1 (15 1/2-ounce) can butter beans, rinsed, drained > >1 (15 1/2-ounce) can black-eyed peas, rinsed, drained > >1 (15-ounce) can garbanzo beans, rinsed, drained > >1 (15 1/2-ounce) can navy beans, rinsed, drained > >1 (4-ounce) can chopped green chilies > >1 small (1 tablespoon) chopped jalapeño pepper > >1 tablespoon chili powder > >2 teaspoons ground cumin > >1 teaspoon dried oregano leaves > >1 teaspoon paprika > >1/8 to 1/4 teaspoon ground red pepper > >1 cup LAND O LAKES Sour Cream > >Topping Ingredients: > >LAND O LAKES Monterey Jack Cheese, shredded, if desired > >Chopped fresh cilantro, if desired > >Melt butter in 5-quart saucepan; add peppers, > >onions and garlic. Cook over medium heat, > >stirring occasionally, until softened (5 to 7 > >minutes). Add all remaining ingredients except > >sour cream, cheese and cilantro. Continue > >cooking until mixture comes to a full boil (10 to 12 minutes). > >Cover; reduce heat to low. Cook, stirring > >occasionally, until mixture is slightly > >thickened (45 to 50 minutes). Remove from heat. > >Stir in sour cream; sprinkle with cheese and cilantro, if desired. > >Makes 10 servings. > > > >Nutrition Facts (1 serving): > >Calories: 260 > >Fat: 9 g > >Cholesterol: 15 mg > >Sodium: 930 mg > >Carbohydrates: 37 g > >Dietary Fiber: 8 g > >Protein: 11 g >
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