Vegetarian White Bean Chili
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
- 2 tablespoons crisco oil (vegetable or canola)
- 8 ounces mushrooms, sliced
- 2 onions, chopped
- 1 1⁄2 cups celery, sliced
- 1 cup carrot, chopped
- 2 garlic cloves, chopped
- 1 jalapeno pepper, finely chopped (optional)
- 2 tablespoons chili powder
- 2 tablespoons all-purpose flour
- 2 teaspoons paprika
- 2 teaspoons oregano, dried
- 1 teaspoon salt
- 1⁄2 teaspoon cumin (optional)
- 1 (370 ml) can Carnation Evaporated Milk (regular, 2%, or fat-free)
- 1 1⁄2 cups vegetable broth
- 2 (540 ml) cans white kidney beans or (540 ml) cans navy beans, drained and rinsed
directions
- Heat oil in large skillet with cover or a stock pot. Add vegetables and cook on medium heat until tender, about 5 minutes.
- Add next 6 ingredients and cook for about 3 minutes, stirring constantly.
- Stir in broth and evaporated milk.
- Add beans. Bring to a boil. Reduce heat to a simmer and cook uncovered 20-30 minutes.
- TIPS: Garnish chili with chopped fresh cilantro, grated Monterey Jack, sour cream, salsa and tortilla chips.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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