VEGETARIAN WHITE CHILI WITH OPTIONAL CHICKEN

Vegetarian White Chili with Optional Chicken image

Provided by Kare for Kitchen Treaty

Time 2h

Number Of Ingredients 15

1 tablespoon olive oil
2 medium onions (chopped (about 2 cups))
3 cloves garlic (minced (about 2 teaspoons))
2 4- ounce cans diced mild green chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 teaspoon coarse salt
2 14 oz. cans cannelloni (white kidney beans, drained)
1 14 oz. can pinto beans (drained)
4 cups vegetable broth
1 jalapeno pepper with seeds (finely chopped*)
2 cups diced cooked chicken (optional; this enough meat for half of the chili**)
Assorted toppings such as Monterey Jack cheese

Steps:

In a large saucepan, heat the olive oil over medium heat. Cook the onion, stirring occasionally, for about five minutes, until soft.
Stir in the garlic, cumin, oregano, cloves, cayenne pepper, and salt. Cook for another minute.
Add diced green chiles, beans, and vegetable broth. Continuing over medium heat, let the mixture come to a boil, then reduce the heat to love to keep the soup at a steady simmer. Simmer uncovered for about an hour.
Add the jalapeno pepper.
If adding chicken to a portion of the recipe, scoop just under half the chili into a separate, medium saucepan. Add the chicken to that half.
Simmer both versions for another 30 minutes uncovered.
Serve with assorted toppings.