Orange Marmalade From Spain
This vegetarian twist on white chili skips the chicken in favor of flavorful white corn, spices and tomatillo salsa.
INGREDIENT :
- 1tablespoon olive oil
- 2cups diced white onion
- 1tablespoon ground cumin
- 1tablespoon ground coriander
- 1can (11 oz) white shoepeg whole kernel corn
- 1can (4 oz) Old El Paso Chopped Green Chiles, undrained
- 2cans (19 oz each) Progresso cannellini beans, drained, rinsed
- 4cups low-sodium vegetable broth
- 4teaspoons tomatillo salsa
- Low-fat sour cream or plain yogurt, if desired
- Chopped fresh cilantro, if desired
RECIPE DIRECTION :
- In 4-quart saucepan, heat oil over medium-high heat until hot. Add onion; cook and stir 5 to 7 minutes or until translucent. Add cumin and coriander; cook about 30 seconds or until fragrant. Add corn and chiles; cook 3 to 5 minutes or until corn begins to brown.
- Add half of the beans and the vegetable broth. Heat to boiling over high heat. Mash remaining beans with fork. Add to saucepan. Reduce heat to medium-high; continue to cook 18 to 20 minutes or until slightly thickened.
- Divide chili evenly among 4 bowls. Top each with 1 teaspoon of the tomatillo salsa. Top with sour cream and cilantro.
