Vegetarian White Bean Chili with Sour Cream

Serves 8 in about 50 minutes. The pot starts with celery ribs, then onions.

Ingredients

• 2 tablespoons olive oil
• 1 white onion, diced
• 2 celery ribs, chopped
• 1 large jalapeño, diced (seeds removed)
• 2 bay leaves
• 5 cloves garlic pressed or minced
• 1 green bell pepper, chopped
• 1 ½ teaspoons oregano
• 1 tablespoon cumin
• 2 tablespoons chili powder
• ¼ teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1 teaspoon coriander
• 1 ½ teaspoons salt
• ¾ teaspoon black pepper
• 7-oz can diced green chiles
• 4 cups vegetable broth
• 1 12-ounce jar salsa verde
• 3 15-oz cans white beans, drained & rinsed
• 1 ½ cups corn kernels (fresh, canned, or frozen)
• 8 oz cream cheese, softened
• 1 tablespoon fresh lime juice
• ¼ cup chopped cilantro
• Avocado
• Tortilla chips
• Chopped green onions
• Cilantro
• Jalapeño
• Sour cream

Method

1. Warm a Dutch oven or soup pot over a medium flame. Then add the olive oil, onion, celery. Cook, while stirring now and then, until the onion is soft.
2. Stir in the green bell pepper and jalapeño.
3. Stir in the bay leaves and garlic, and cook about 30 seconds, while stirring often.
4. Mix in the diced green chiles and salsa verde.
5. Stir in the oregano, cumin, chili powder, cayenne pepper, smoked paprika, coriander, salt, and pepper. Mix well.
6. Tip in the vegetable broth, stir, and bring to a simmer. Keep at a low simmer for 15 minutes, while stirring now and then.
7. Tip in the beans and corn, and stir. Heat back to a low simmer and cook for 10 minutes, while stirring now and then.
8. Stir in the cubed, softened cream cheese. Mix gently to incorporate and melt the cheese.
9. Tip in the fresh lime juice, and the cilantro. Lift out from the heat and taste. Adjust seasoning as desired.
10. Plate hot garnished with your favorite toppings.

More soups and stews ideas are in the soups and stews collection.