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"Butterbean" Chili

Source of Recipe

Hillshire Farm


List of Ingredients

1 (10-oz.) pkg. frozen baby lima beans
2 tsp. olive oil or vegetable oil
1-1/2 lb. Hillshire Farm® Polska Kielbasa, cut into 1/4-inch slices
1 medium onion, chopped
1/2 cup chopped red pepper
1 tsp. bottled roasted minced garlic
1 (14-1/2-oz.) can stewed tomatoes
1 (8-oz.) can tomato sauce
2 tsp. chili powder
1 tsp. garlic salt
1 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
1/8 tsp. ground cloves
1/2 cup pimento-stuffed green olives
5 tsp. prepared horseradish
1 (8-oz.) carton sour cream
1-1/2 tsp. honey



Recipe

1. Cook lima beans according to package directions; drain. Heat oil in a 4-quart Dutch oven; add kielbasa and brown for 5 minutes. Add onion, red pepper and roasted minced garlic. Cook and stir for 3 minutes. Add lima beans, tomatoes and tomato sauce. Stir in chili powder, garlic salt, cumin, oregano, cayenne pepper and cloves. Bring to a boil; reduce heat. Cover and simmer for 30 minutes, stirring occasionally. Add olives and 2 teaspoons of the horseradish; heat through. 2. Meanwhile, combine sour cream, honey, and remaining 3 teaspoons horseradish. To serve, ladle chili into soup bowls and pass sour cream mixture.
Rosemary Johnson of Irondale, Alabama, invented “Butterbean” Chili as a tribute to her grandmother who called her home-canned limas “butterbeans.” Rosemary still recalls those tender beans whenever she makes her chili.