Name: Vegetarian White Chili
Total time: 35 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, chopped; 2 small poblano peppers, chopped; 2 tablespoons minced garlic; 1 tablespoon chili powder; 1 ½ teaspoons ground cumin; 3 (15-ounce) cans no-salt added great northern beans, rinsed; 4 cups unsalted vegetable broth; 1 (7-ounce) can diced mild green chiles, undrained; ¼ teaspoon salt; 1 tablespoon fresh lime juice; Chopped avocado, cilantro leaves, sliced radishes, sour cream and shredded cheese, for serving

Heat oil in a large heavy pot over medium-high heat. Add onion, poblanos and garlic; cook, stirring often, until softened, about 6 minutes. Add chili powder and cumin; cook, stirring constantly, until fragrant, about 30 seconds. Stir in beans, broth, green chiles and salt. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer, stirring occasionally, until the vegetables are very soft, about 20 minutes. Remove from heat and stir in lime juice. Serve with desired toppings.

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Vegetarian White Chili

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