Red Hot Wing Vegetarian White Chili

This is an amazingly spicy recipe adapted from several of my personal chili recipes as well as some of yours! It is fabulous w/Luvs2Cooks Sweet Cornbread Sweet Cornbread. OMG! My family is addicted to that cornbread. I've improved it by using Wildflower Honey. I didn't know it was even possible! A spicy lime chili w/white corn and pepperjack cheese and hot sauce w/a slice of sweet honey bread...MMMMMM...life is good in the Pacific NW. Perfect for an Autumn eve. I've added Russett potatoes to the mix, for body, however, brown rice is also a great addition, so is a pinch of Crushed Red Pepper! It's a great recipe to play with. For those looking for a vegetarian alternative simply exchange the No Chicken Base Bouillon Cubes with 42 ounces of Swansons Chicken Broth.

• Ready In: 45 mins
• Serves: 10
• Yields: 2 cups

Ingredients

• 1  tablespoon extra virgin olive oil
• 1 1⁄2 yellow sweet onions, diced
• 2  teaspoons minced garlic cloves, bottled
• 5  vegetable bouillon cubes, : (Better Than Bouillon Vegetarian, No Chicken Base)
• 40  ounces water
• 7  ounces  canned diced green chiles, Fire Roasted, Diced
• 2  teaspoons dried oregano
• 1  teaspoon ground cumin
• 1⁄2 teaspoon pepper
• 1⁄3 cup chili powder
• 4 (14 ounce) cans white beans, S&W
• 2 (14 ounce) cans white corn, Sweet
• 1⁄3 cup lime juice
• 3  tablespoons  Frank's red hot sauce, Buffalo
• 3  medium russet potatoes, peeled and diced
• 8  ounces monterey jack pepper cheese, shredded, Tillamook
•  water
•  cornstarch

Directions

1. In a lrg soup pot saute onion and garlic in olive oil over med heat until tender.
2. Add remaining ingredients w/the EXCEPTION of pepperjack cheese, water and cornstarch; bring to a boil, stirring on ocassion. Reduce heat to med-high and continue boil until potatoes are tender, stirring occassionally; approx 25mins.
3. Add pepperjack cheese. If all is well, go for it! Otherwise, grab 'yer cornstarch and water for more consistency -- I ALWAYS do. Consider a touch MORE lime juice as well.