Ingredients Jump to Instructions ↓

  1. 2 cans (15 ounces each ) white kidney or cannellini beans, rinsed and drained, divided 1 medium onion, chopped 1/4 cup chopped celery 1/4 cup chopped green pepper 1 tablespoon olive oil 2 garlic cloves, minced 3 cups vegetable broth 1-1/2 cups frozen corn, thawed 1 medium carrot, shredded 1 can (4 ounces) chopped green chilies 1 tablespoon ground cumin 1/2 teaspoon chili powder 4-1/2 teaspoons cornstarch 2 cups 2% milk 1 cup (4 ounces) shredded cheddar cheese Minced fresh cilantro and additional shredded cheddar cheese, optional

Instructions Jump to Ingredients ↑

  1. In a small bowl, mash one can beans with a fork; set aside. In a Dutch oven, saute the onion, celery and pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the mashed beans, broth, corn, carrot, chilies, cumin, chili powder and remaining beans. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Combine cornstarch and milk until smooth. Stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Serve with cilantro and additional cheese if desired. Yield: 8 servings (2 quarts).


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