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Black and White Bean Vegetable Chili
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 | Preparation | 25 minutes |
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| Cooking | 20 minutes |
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| Ready In | 45 minutes |
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Ingredients
| 1 |
tablespoon |
vegetable oil |
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| 1/2 |
cup |
onion |
chopped |
| 1/2 |
cup |
celery |
chopped |
| 1 |
garlic |
garlic clove |
chopped |
| 1 |
medium |
potatoe |
peeled and chopped |
| 14 |
ounces |
chicken broth |
or vegetable broth |
| 1 |
each |
great northern beans |
canned |
| 1 |
each |
black beans |
canned, rinsed and drained |
| 11 |
ounces |
corn |
drained |
| 7 |
ounces |
green chili peppers |
canned, whole |
| 1 |
teaspoon |
cumin |
|
| 1 |
tablespoon |
cilantro |
fresh, chopped |
| 1 |
tablespoon |
lime juice |
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| 1/4 |
cup |
sour cream, light |
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Directions
Heat oil in large saucepan over medium heat until hot.
Add onion, celery and garlic; cook and stir 2-3 min or until vegetables are tender.
Stir in potato, broth, beans, corn, chiles and cumin; mix well.
Cover; cook 12 -15 minutes or until potato is tender, stirring occasionally.
Stir in cilantro and lime juice.
To serve, ladle into bowls; top with sour cram and, if desired additional chopped cilantro.
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