White Chili

Ingredients and Weight:

2 pounds dried Great Northern beans, rinsed and picked over
1 large yellow onion, chopped (1 cup)
4 cloves garlic, minced
2 tablespoons vegetable oil
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1 (12-ounce) can evaporated milk
1 (15-ounce) can corn, drained
1 (15-ounce) can diced tomatoes with green chilies, undrained
1 cup shredded Monterey Jack cheese
Optional toppings: sour cream, shredded cheese, chopped cilantro, sliced jalapenos

Preparation Time:

Cooking Time:

Difficulty Level:

Preparation Method Steps:

In a large pot or Dutch oven, combine the beans, onion, garlic, vegetable oil, cumin, chili powder, oregano, salt, and pepper.
Add enough water to cover the beans by about 2 inches. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 2-3 hours, or until the beans are tender.
Stir in the evaporated milk, corn, and tomatoes. Bring to a simmer over medium heat and cook for 10 minutes more.
Purée about half of the chili in a blender or with an immersion blender until smooth. Return the puréed chili to the pot and stir to combine.
Stir in the Monterey Jack cheese until melted. Serve immediately, garnished with desired toppings.

Nutritional Information:

Per serving (1 cup):

Dish Characteristics:

User Comments:

"This is the best white chili I've ever had! It's so creamy and flavorful, and the perfect amount of spice."
"This chili is a crowd-pleaser. I made it for a party and everyone loved it."
"I'm not usually a fan of white chili, but this recipe changed my mind. It's so delicious and satisfying."

Special Precautions and Tips:

Soak the beans overnight for easier cooking.
If you don't have time to soak the beans, you can use canned beans. Rinse them thoroughly before using.
Adjust the spice level to your liking by adding more or less chili powder.
This chili can be made in a crock pot on low for 6-8 hours.