Makes 8 servings
Great Northern beans are large and white – and native to North America. They’re most often used in soups and cassoulets.
- 1 medium onion, chopped
- 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
Coat a large pot with nonstick cooking spray, then saute the onion and garlic over medium heat for 3-5 minutes, until tender. Stir frequently so vegetables don’t stick. Empty one can of the Great Northern beans into a food processor or blender and process with one cup of the vegetable broth until smooth. 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. Bring to a boil, then reduce heat and cook for 20 minutes. Garnish with a dollop of tomato salsa.
Great Northern White Chili
Servings per Recipe: 8Amount per Serving
Calories from Fat:
Total Fat: 2g
Saturated Fat: 0g
Dietary Fiber: 9g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.