Vegetarian White Chili (Meat Op.)

Submitted by Shianne

"A recipe I got from a friend a few years ago. My mother used to make it for me before I went vegetarian and I recently changed it to suit my diet. It's great for cold winter days and is even better as leftovers."

 

• Ready In: 1hr 10mins
• Ingredients: 13
• Serves: 6

ingredients

• 1 teaspoon oil
• 1 diced onion
• 3 diced garlic cloves
• 1 -2 teaspoon cumin
• 1 -2 teaspoon oregano
• 1 -2 teaspoon cayenne pepper (substitute option-chili powder)
• 1 teaspoon salt
• 1 1⁄2 teaspoons hot sauce (optional)
• 3 (15 ounce) cans great dry northern white beans (substitute option-pinto beans)
• 1 (15 ounce) can rotel (tomatoes with green peppers)
• 1 (14 ounce) can vegetable broth
• 1 1⁄4 cups sour cream
• 3 cups shredded monterey jack cheese (substitute option- Mexican blend)

directions

1. In a large sauce pan saute onion and garlic in oil until tender.
2. Add spices.
3. Add beans, Rotel, broth, and hot sauce.
4. Bring to a boil and simmer for one hour.
5. Stir in sour cream and cheese. Serve with tortilla chips.
6. Enjoy!
7. Chef's note: If desired, substitute vegetable broth with chicken broth and add 1 pound of cooked, shredded chicken before simmering. I assure you, it's wonderful without the meat, though.
8. Also, if you want to cut down on the spice, leave out the hot sauce.