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Vegetarian White Chili
Vegetarian White Chili
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Prep Time:
20 minutes
Total Time:
50 minutes
Vegetarian white chili with white corn, spices, and tangy tomatillo salsa for a flavorful twist.
Ingredients:
  • 2 cups diced white onion
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 can (11 oz) white shoepeg whole kernel corn
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 2 cans (19 oz each) Progresso™ cannellini beans, drained, rinsed
  • 4 cups low-sodium vegetable broth
  • 4 teaspoons tomatillo salsa
  • Low-fat sour cream or plain yogurt, if desired
  • Chopped fresh cilantro, if desired
Instructions:
  • In a 4-quart saucepan, heat oil over medium-high heat until shimmering. Saute onion for 5 to 7 minutes until translucent. Stir in cumin and coriander for about 30 seconds until fragrant. Add corn and chiles and cook for 3 to 5 minutes until corn starts to brown.
  • Combine half of the beans and the vegetable broth in a saucepan over high heat until it boils. Mash the remaining beans with a fork and add them to the saucepan. Reduce the heat to medium-high and cook for 18 to 20 minutes until slightly thickened.
  • Ladle the chili into 4 bowls, making sure each bowl gets an equal portion. Drizzle 1 teaspoon of the tomatillo salsa over each bowl. Finish with a dollop of sour cream and a sprinkle of fresh cilantro.

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