White Bean Chili
2 13.4oz cartons Jack’s Quality Cannellini Beans, drained and rinsed
4 cups vegetable broth (or chicken broth)
1 cup sweet corn, frozen
1 red bell pepper, diced
4 cloves of garlic, minced
3 green onion stalks, diced
8 oz mini portabella mushrooms, diced/sliced
7 oz green chilis
2 cups sour cream
1 cup Mexican blend cheese, shredded
2 tablespoons olive oil
1 teaspoon Cumin
½ teaspoon Oregano
½ teaspoon Dried Cilantro
Ground pepper to taste
Top with Wild Garlic Falksalt
2 Cups chicken, cooked and shredded*
In a large pot on medium heat, drizzle olive oil. When hot add bell pepper, mushrooms and garlic.
Cut the leafy green part of the green onions off and save for later, dice up the white part of the green onion and add to mixture.
When the mixture is softened, stir in Cannellini beans and corn.
Add vegetable broth, green chilis (do not drain), cumin, dried oregano, dried cilantro and juice from half a lime. *If using shredded chicken, also add to mixture* Stir together and let simmer for 20-30 minutes.
Reduce heat to low and stir in sour cream.
In bowl, small handful of cheese and stir together. Top with ground pepper and Wild Garlic Falksalt to taste.
Finish off with sliced avocado, diced green onion (leafy part that was saved previously), and fresh cilantro.