White Bean Chili
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 cans no added salt white beans | Drained and rinsed |
| 3 tablespoons olive oil | |
| 3 tablespoons all purpose flour | |
| 1 onion | Washed, peeled and diced |
| 4 cups low sodium vegetable broth | Or may use granules 4 t. granules and 4 cups water |
| 1 4 oz. can green chili peppers | |
| 2 teaspoons ground cumin | |
| 2 teaspoons dried oregano | |
| ½ teaspoon pepper | |
| 1 can nonfat evaporated milk | |
| 1 cup shredded cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil in stock pot over medium heat. Add onion. Cook until tender. Add flour. Stir to coat. | |
| 2 | Add broth, chili peppers, cumin, oregano, pepper, milk and bring to a boil. Reduce heat and simmer 10 minutes. | |
| 3 | Top with cheese |
Posted in Dinner Entrée, Vegetarian Meatless Dinner Recipes
