Author Notes
This recipe, at it's beginning, was white chicken chili. I have since become plant based and have changed it to suit my diet now. So, things can be tweaked to make it carnivorous if you like. Either way, it's made on the cheap and it is fantastic eats! —Jules72
Ingredients
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2 cups
Vegetable stock
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1
can northern beans, drained
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1
can navy beans, drained
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2
cloves garlic, chopped
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1/2
onion
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16 ounces
fresh mild salsa
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1/4 cup
jalepenos, chopped
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16 ounces
frozen corn
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1 teaspoon
cumin
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1 pint
fresh mushrooms, white button or baby bella, medium chop
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1/2 cup
chipotle style salsa or 2 chilis in adobo, chopped
Directions
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In a large stock pot, saute onion and garlic in a little oil until translucent. Add the rest of ingredients and let simmer for about 25 minutes. Salt and pepper to taste. Depending how "soupy or stewy" you want it, add more stock. You can also up the nutrtion ante by adding in some chopped kale in the last 10 minutes. Garnish with cilantro, lime and avacado..That's all it is, folks. Enjoy!
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