Black and White Chili
1 tablespoon extra-virgin olive oil
1 cup chopped onions
1 clove garlic, minced
4 cups Vegetable Broth or water
3 (15.5-ounce) cans black beans, rinsed and drained
3 (15.5-ounce) cans great northern beans, rinsed and drained
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until soft and translucent. Add garlic, and cook one minute, stirring frequently so garlic doesn’t burn. Add vegetable broth, beans, chili powder, cumin, and salt. Bring to a boil. Reduce heat, and simmer uncovered for 30 minutes.
Yield: 8 servings (serving size: 1 cup)
Use navy beans instead of great northern beans.