White Chili

I adapted this recipe for my taste from a crockpot cook book I have from Better Homes and Gardens. I think I've had this book 15 years. I have made this recipe for years, but now I leave out the chicken. I've added a few other ingredients, so now I call it mine. :) Although you can make this in the crockpot, it also comes together pretty fast on the stovetop.

Ingredients:

2 - 3 15 oz cans great northern, pinto, or cannelli beans, drained
1/2 - 1 c diced onion
1 c diced celery
1 c chopped red, green, and/or yellow bell pepper
1 1/2 c diced yukon potatoes (leftover mashed potatoes are great too, makes it "creamy")
2 cloves garlic
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregano, crushed
1/4 - 1/2 tsp chili powder
3 1/2 c chicken broth
3/4 c frozen corn

optional:
diced green chilis
jalapeno chili pepers, stemmed and chopped
cayenne peper

Toppings:
monterey jack cheese
broken tortilla chips
cilantro

Option 1: combine drained beans, vegetables, spices and broth in crockpot. Cook for 8-10 hrs on low or 4-5 on high.

Option 2:
Sautee diced onion, celery, and peppers. Add broth, minced garlic, cumin, salt, oregano, chili powder, potatoes, beans, and corn. Bring to boil then reduce to heat and simmer till potatoes are tender.