it is a rainy Memorial Day Weekend here in Manhattan, Kansas. So I thought that a White Chili would be a good dish to serve – fun & casual, flavorful & warming, but not too heavy. I hope that you are having a great weekend!

White Chili

This flavorful dish is what is traditionally referred to as a white chili (because no tomatoes are used in the base). This vegetarian version, though, is more of a light golden color.

2 T. extra virgin olive oil

1 T. crushed garlic

1 sweet yellow onion, chopped (about 1 1/2 c.)

2 stalks celery, chopped (about 1/2 c.)

1 Anaheim pepper, chopped (about 1/2 c.)

5 sweet mini yellow peppers, chopped (about 1/2 c.)

1 jalapeño, minced (about 2 T.)

1 (15 oz) can chick peas, rinsed and drained

1 (15 oz) can pinto beans, rinsed and drained

1 (15 oz) can cannellini beans, rinsed and drained

1 c. frozen yellow corn, semi-thawed

1 t. ground cumin

1/2 t. white pepper

3 c. boiling water

2 “Not-Chick’n” bouillon cubes

4 oz. low-fat cream cheese

1 ripe avocado, diced (for garnish)

juice of 1 lemon

1 c. chopped ripe tomato (for garnish)

2  – 3 T. cilantro leaves, stemmed and chopped (for garnish)

cheddar cheese, shredded (for garnish, optional)

1. Place olive oil in a large deep skillet or stock pot over medium heat. Add garlic, onion, celery, and peppers. Cook for a few minutes, stirring frequently, until vegetables are crisp-tender.
2. Stir in chick peas, beans, corn, cumin and white pepper.
3. Meanwhile, dissolve bouillon cubes in boiling water. Add cream cheese to bouillon and stir until mostly dissolved. Stir bouillon mixture into pot. Reduce heat to medium-low. Cook just below a simmer for 20 – 30 minutes, stirring frequently.
4. Just before serving, toss together avocado, lemon juice tomato and cilantro leaves. Ladle chili into bowls. If desired, top with cheese. Garnish with avocado-tomato mixture.

Enjoy! Happy Memorial Day Weekend!