This alternative to traditional chili is a thick and hearty stew of white beans, yellow squash, onions and yellow bell peppers mingled with cumin, garlic and chili powder. You can spice it up or keep it mild.
(Recipe courtesy Allyson Kramer)
½ Sweet onion, diced
½ Yellow squash, diced
½ Jalapeno pepper, diced, with seeds
½ Yellow bell pepper, diced
Pinch Rosemary, dried
Pinch Oregano, dried
2 cloves Garlic , minced
2 tablespoons Olive oil, divided
1 teaspoon Cumin
½ teaspoon Chili powder
2 cups Veg stock
2 cans Great Northern Beans, drained and rinsed
1 tablespoon Lime Juice
1.5 tablespoons Cornstarch, Mix w/ 6 T cold water
2 Corn tortillas, Julienned (for garnish)
1 tablespoon Cilantro, chopped (for garnish)
1. In large stockpot, saute vegetables in 1 T oil over medium-high heat 13 minutes.
2. Stir in cumin, chili powder and salt
3. Once veggies are soft, add 2 cups broth and bring to a simmer over low heat.
4. Puree 1 can of beans in a food processor until smooth. Stir into soup until well incorporated. Stir in remaining beans, lime juice and cornstarch mixture. Cook for additional 10 minutes over medium-high heat until thickened, stirring occasionally.
5. If desired, heat 1 tbsp oil to medium-high in small skillet. Toast the tortilla strips until crispy and add for garnish along with freshly chopped cilantro.