Tweezer's white chili #1
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Large White Beans |
| 6 | cups | Vegetable Broth |
| 2 | eaches | Garlic, minced |
| 2 | eaches | Onions, chopped |
| 1 | tablespoon | Olive Oil |
| 2 | eaches | 4-oz. Green chilis, chopped |
| 2 | teaspoons | Ground Cumin |
| 1½ | teaspoon | Oregano |
| ¼ | teaspoon | Ground Cloves |
| ¼ | teaspoon | Cayenne Pepper |
| ¼ | teaspoon | Chili Powder |
| 3 | cups | Grated Monterey Jack |
| Salsa | ||
| Sour Cream | ||
Directions
Comine beans, broth, garlic and half of the onions in a large soup pot. Bring to a boil. Reduce heat, simmer until beans are soft (3 hours or more adding more broth if it's necessary.
In a skillet, suate remaining onions in oil until tender. Add chilis and seasonings and mix thoroughly. Add to bean mixture.
Simmer 1 hour or until it's just the way to like it. Serve topped with grated cheese, salsa and sour cream.
Salsa: You can use store-brought chunky Mexico tomato or make your own with peeled tomatoes, green chilis, onion, garlic, green onion and fresh cilantro.
Submitted By KEN KUBOS On 07-22-95