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30-Minute Chili Blanco
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Prep Time:
30 minutes
Total Time:
30 minutes
30-minute white vegetable chili - quick and tasty dinner!
Ingredients:
  • 1 cup chopped onions (2 medium)
  • 2 cloves garlic, finely chopped
  • 2 cans (15.5 oz each) great northern beans, drained, rinsed
  • 1 can (11 oz) vacuum-packed white shoepeg corn, undrained
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 1 extra-large vegetarian vegetable bouillon cube
  • 2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 1/2 cups water
  • 1/4 cup chopped cilantro
  • 1/2 cup shredded Monterey Jack cheese (2 oz), if desired
  • 1/2 cup broken tortilla chips, if desired
Instructions:
  • Coat a 3-quart saucepan with cooking spray and heat over medium-high heat. Sauté onions and garlic, stirring constantly, for 1 minute.
  • Add beans, corn, green chiles, bouillon cube, cumin, salt, pepper, and water to the pot. Bring to a boil, then lower heat, cover, and let simmer for 15 minutes to meld flavors, stirring occasionally.
  • Take the pot off the heat and mix in fresh cilantro. To serve, add 2 tablespoons of cheese to each bowl. Ladle the chili over the cheese and garnish with tortilla chips if desired.

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