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RECIPE
18 INGREDIENTS10 STEPS1HR 45MIN

Green and White Chili

5.0
1 Ratings

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Leanne Brown

I think everyone should eat great food every day. Eating well means learning to cook. Cooking is easy-you just have to practice.
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This recipe is also wonderful in a slow cooker. Make the onion and bean mixture, then transfer to a slow cooker for 8 to 10 hours on low heat or 4 hours on high. Add the final ingredients about 30 minutes before serving. Serve with some nice crusty bread on the side.
1HR 45MIN
Total Time

Leanne Brown

I think everyone should eat great food every day. Eating well means learning to cook. Cooking is easy-you just have to practice.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
1 Tbsp
2
Medium  Onions
3 cloves
1/2 Tbsp
Cumin Seeds
1/2 Tbsp
Fresh Oregano
1/2 Tbsp
to taste
Cayenne Pepper
1 tsp
3 cups
Canned Cannellini White Kidney Beans
4 cups
Vegetable Broth
or 3 cups Vegetable Broth and 1 cup Light Beer
4 cups
or Broccoli
2
Anaheim Chili Peppers
or Small Can of Canned Green Chilies
1/2 cup
Cream Cheese
1/2 cup
to taste

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Nutrition Per Serving

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CALORIES
305
FAT
13.7 g
PROTEIN
12.8 g
CARBS
37.8 g

Cooking Instructions

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Step 1
Chop the Garlic (3 clove), Onion (2) and Jalapeño Pepper (1). Drain and rinse the Canned Cannellini White Kidney Beans (3 cup).
Step 2
Add the Olive Oil (1 tablespoon) to a large pot or dutch oven over medium heat. Once oil is hot, add the onions. Once onions start to sizzle, turn the heat down a bit. Cook over low heat for about 10 minutes, until the onions are light brown and slightly caramelized.
Step 3
Add the garlic and jalapeno and cook for another minute.
Step 4
Add the Ground Black Pepper (1 teaspoon), Cumin Seeds (1 1/2 teaspoon), Fresh Oregano (1 1/2 teaspoon), Smoked Paprika (1 1/2 teaspoon), Salt (1 teaspoon), and Cayenne Pepper (to taste). You will adjust the salt and pepper again later.
Step 5
Add the beans and Vegetable Broth (4 cup). Bring everything to a boil, then turn the heat down to low. Put a lid on the pot and let it cook for 45 minutes to an hour. Stir occasionally to make sure that nothing sticks.
Step 6
Chop the Cheddar Cheese (1/2 cup). Dice the Cream Cheese (4 ounce). Shred the Anaheim Chili Pepper (2).
Step 7
While the mixture cooks, prepare the rest of the ingredients. Chop the Cauliflower (4 cup) and set aside.
Step 8
In a pot of boiling, salted water, cook the cauliflower for about four minutes, until just tender. Drain and put in a large bowl. Add the rest of the ingredients to the bowl, then set aside.
Step 9
Once the onion and bean mixture has cooked for 45 minutes to an hour, add the ingredients from the bowl. Stir everything around and cook with the lid on for another 15 minutes. Taste and add more seasoning if required. As soon as the pepper is tender, the chili is ready!
Step 10
Serve the chili with a bit of Corn (1/2 cup) and Fresh Cilantro (to taste) on top with some nice crusty bread on the side. Enjoy!

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Nutrition Per Serving
Calories
305
% Daily Value*
Fat
13.7 g
18%
Saturated Fat
6.3 g
32%
Trans Fat
0.2 g
--
Cholesterol
29.0 mg
10%
Carbohydrates
37.8 g
14%
Fiber
8.2 g
29%
Sugars
5.7 g
--
Protein
12.8 g
26%
Sodium
1231.6 mg
54%
Vitamin D
0.1 µg
0%
Calcium
182.4 mg
14%
Iron
2.5 mg
14%
Potassium
440.3 mg
9%
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