Soup: Spicy White Bean Chili

Ingredients

2 T vegetable oil
1 c yellow onion, chopped
1 T garlic, minced
½ t dried oregano
½ t ground cumin
½ t chili powder
½ t ground coriander
2 c vegetable broth
8 oz jarred salsa verde
2 15 oz canned diced tomatoes, fire roasted with green chilies, drained
3 15 oz cans cooked beans (great northern beans—this is what we used, or your choice)
2 c cooked corn kernels, drained

Preparation:

Heat the oil over medium-high heat in a medium-sized, heavy pot. Add the onions and garlic and cook until limp, not browned.

Add the cumin, chili powder, coriander and oregano to the onions and sauté 1 minute more. Add the broth, diced tomatoes and salsa verde. Bring to a boil, then simmer 10 minutes. Add the beans and corn, and simmer 10 minutes more or until desired thickness. Salt and pepper to taste.

Meat eaters can add up to 2 cups of cooked chicken or sausage with the beans.

**Co-op Newsletter, Winter 2009