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White Chili with Tomato Salsa




Source of Recipe


the web


List of Ingredients




1 medium onion, chopped
1 tsp. minced garlic
2 (15 1/2 ounce) cans great Northern beans, rinsed and drained
1 (15 1/2 ounce) can garbanzo beans, rinsed and drained
4 cups vegetable broth
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
1 (4 ounce) can diced green chiles, drained
1 (14 1/2 ounce) can white sweet corn, drained
Tomato Salsa, optional

Recipe



In a large pot coated with nonstick cooking spray, sauté the onion and garlic over medium heat for 3 to 5 minutes or until tender, stirring constantly.
In a food processor, place 1 can of the great Northern beans with 1 cup of the vegetable broth and process until smooth. Add the smooth bean mixture, second can of great Northern beans, garbanzo beans, remaining 3 cups vegetable broth, chili powder, cumin, oregano, green chiles, and corn to the pot. Bring to a boil, reduce heat and cook for 20 minutes.
Serve with a dollop of your favorite tomato-based salsa.