Ingredients
-
1 Onion
-
4 Cloves Garlic
-
4 14 Ounce Cans Great Northern Beans
-
2 4 Ounce Cans Diced Green Chiles
-
1 14 Ounce Can Diced Tomatoes
-
2 Tablespoons Paprika
-
.5 Teaspoon Dried Oregano
-
1.5 Teaspoons Cumin
-
4 Cups Veggie Broth
-
1 Cup Sour Cream or Vegan Sour Cream
-
Optional Toppings
-
Green Onions
-
Chives
-
Cheddar Cheese
-
Vegan Cheddar Cheese
-
Sour Cream or Vegan Sour Cream
Directions
- Prepare Ingredients: Peel and dice onion. Peel and mince garlic. Drain and rinse beans.
- Cook Soup: In a large, heavy-bottomed pot heat a small amount of oil over medium-high heat. Add in garlic and onions and cook and stir for 4-5 minutes until the onion is translucent. Add in beans, canned chilis (with juices), canned tomatoes (with juices), paprika, oregano, and cumin. Cook and stir the ingredients to mix together then add the broth. Let simmer for 20-30 minutes.
- Finish Chili: Once the chili has simmered, remove from the heat and add in sour cream or, as a vegan alternative, add vegan sour cream. Stir until the sour cream is mixed in and serve with any of the optional toppings as desired.
Meal Prep Tip:
This meal will last up to 5 days in the refrigerator and can even be frozen for up to 6 months.
* I get commissions for purchases made through links in this post.
(Visited 502 times, 1 visits today)
