great northern white chili
1 teaspoon minced garlic
2 (15-ounce) cans great northern beans, rinsed and drained
1 (15-ounce) can garbanzo beans, rinsed and drained
4 cups vegetable broth
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (4-ounce) can diced green chiles, drained
1 (14-ounce) can white sweet corn, drained
1. coat a large pot with nonstick cooking spray, then sauté the onion and garlic over medium heat for 3-5 minutes, until tender. Stir frequently so vegetables don't stick.
2. empty one can of the great northern beans into a food processoror blender and process with one cup of the vegetable broth until smooth.
3. add everything to the pot: the pureed bean mixture, the second can of great northern beans,the garbanzo beans, the remaining 3 cups of vegetable broth, chili powder, cumin, oregano, green chiles, and corn.
4. bring to a boil, then reduce heat and cook for 20 minutes.
i added a bit more of each spice and garnished with sour cream and fresh salsa. i also made some mini quesadillas with corn tortillas and cheese to dip in it. mmm....
easy fresh salsa ala skinny bovine:
1 large roma tomato
1 small jalapeno pepper
1 thin slice onion
1 small clove garlic (optional)
cilantro to liking (or none if you happen to be out, like me tonight!!)
a few squirts of lime juice
salt to taste
put all ingredients in a small electric food chopper/processor/blender. turn on and off until ingredients are chopped and mixed, but not pureed.