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#FoodieFriday with STL Veg Girl: White Bean Chili

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Throughout March and April, we're teaming up with STL Veg Girl to bring you delicious and healthy recipes!

Remember to mark your calenders for our GNO - April 23!

Since the weather can't decide if we're still in winter or have moved on to spring, we thought a good White Bean Chili was in order. Comfort food packed with hearty veggies and zesty flavor. Did we mention this one is oil free, gluten free and cholesterol free? Make this on Sunday and have leftovers during the week!

 

Ingredients

4C + 1/4 C vegetable broth
1 large yellow onion, diced
3 celery stalks, chopped
3 cloves of garlic, minced
4.5 oz can of diced green chiles
3 tsp chili powder
28 oz can of diced roasted red pepper tomatoes (juices included)
1.5 C frozen roasted corn
4 14 oz cans of great northern beans (drained and rinsed)
3 red potatoes cut into 1 " pieces (do not peel)
2 TBS dried oregano
1 tsp white pepper
sea salt to taste

Directions

Heat a medium sized skillet over high heat, add in 1/4 C vegetable broth, the onion and the celery.  Saute for about 3 minutes and add in the garlic and the chiles.  Continue to saute for another minute or so, until heated through.  Add the chili powder, mix well and transfer to a 6 QT crock pot.  Add in the remaining ingredients and set for six hours on high.

Stove top option:

Saute onion through chile as directed above in a dutch oven.  Add in the chili powder, mix well and add in the tomatoes through the salt.  Bring chili to a boil and down to a simmer.  Cover and allow to cook for 1.5 hours, or until the potatoes are tender.  Season to taste.

This makes 12 servings and freezes well.

To freeze: portion out into tightly fitted glass containers (such as canning jars).  Leave a little space at the top for expansion.  Thaw overnight in the refrigerator or for an hour in warm water.  Re-heat over stove top.

Original recipe can be found at STL Veg Girl!

 

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