White Chili(Vegetarian)
- Reviews 5
Ready In: 2 hrs
Serves: 10
Ingredients
- 1 lb dry navy beans
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil
- 1 (10 3/4ounce) can cream of mushroom soup (condensed, undiluted)
- 1 (10 3/4ounce) can cream of celery soup
- 1 cup water
- 1 medium potato, peeled and cubed
- 1 tablespoon chili powder
- 1 vegetable bouillon cube
- 1⁄2 teaspoon salt
- 1 (15 1/4ounce) can garbanzo beans, rinsed and drained
- 1 1⁄2 cups half-and-half
Directions
- Place navy beans in a soup kettle.
- Add water to cover by 2 inches.
- Bring to a boil.
- Boil for 2 minutes.
- Remove from heat.
- Cover and let stand for 1 hour.
- Drain and discard liquid.
- Return beans to pan.
- Add water to cover by 2 inches.
- Bring to a boil, cover and simmer for 45 minutes.
- or until beans are tender.
- Drain and discard liquid.
- Set beans aside.
- In the same kettle, saute onions and garlic in oil until tender.
- Add soups, one cup water, potato, chili powder, bouillon and salt.
- Cover and cook over medium-low heat for 10 minutes.
- Add garbanzo beans, half and half and navy beans.
- Cook over medium heat for 10 minutes or until heated through.
- You could eliminate alot of time and just use canned navy beans.
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