30-Minute Veggie White Chili

Name: 30-Minute Veggie White Chili
Yield: 4
Cuisine: Mexican
Ingredients: 1 piece Bell Pepper (1 small yellow bell pepper); ½ piece Red Onion (½ small red onion); 4 cloves Garlic (4 cloves garlic); 2 tbsp Olive Oil (2-3 tablespoons olive oil — up to 3); 0 pieces Table Salt (salt (pepper, and cayenne)); 1 can Green Chili (1 small can diced green chilies); 2 can Great Northern Bean (2 cans white beans (around 32 ounces)); 2 cup Vegetable Stock (2 cups vegetable or chicken stock); 1 piece Greek Yogurt (1 small container Greek yogurt (around 5 ounces)); 2 tbsp Cilantro (2 tablespoons cilantro (chopped)); 0 pieces Cheese (shredded cheese and tortilla chips (for serving))

30-Minute Veggie White Chili - Main Course (Mexican)

Mexican

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Finely chop up the bell pepper and onion. Mince the garlic. In a medium to large pot, heat the olive oil over medium/high heat. Cook the onion and bell peppers, seasoning well with salt and paper and a little bit of cayenne. Cook until beginning to soften, 2-3 minutes. Add the garlic and cook another minute. Then stir in the green chilies.
2Turn the heat down to medium low and add the stock as well as one can of (drained) beans. Cover and cook for 5-6 minutes until everything is nice and hot. Then use an immersion blender (or in a blender in batches) to blend the soup together. You don't necessarily want it perfectly smooth, more of a rough blend (this is the texture I prefer). Then stir in the remaining beans, Greek yogurt, and cilantro and continue to cook until everything is warm. Serve with more cilantro, shredded cheese, and chips.