January 2007: White Chili

~~A great weeknight meal the whole family will enjoy!

2 tablespoons olive oil
6 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon Mexican oregano
¼ teaspoon cayenne pepper
½ tablespoon green chile powder
1 quart vegetable stock
2 cans canelli beans, rinsed and drained
1 can black beans, rinsed and drained
1 can diced green chiles
Kernels from 2 ears corn
4 plum tomatoes, diced
½ cup cilantro, divided
1 teaspoon salt
1 teaspoon pepper

Garnish: sour cream, grated Monterey Jack cheese

In a large saucepan heat olive oil over medium heat. Add onion, garlic, and spices, cooking until onions soften (about 6 minutes). Add vegetable stock and next 4 ingredients to pan. Bring mixture to gentle boil; reduce heat and simmer 20 minutes. Add diced tomatoes and cilantro and cook an additional 5 minutes. Garnish with grated Monterey Jack and remaining cilantro.

8 servings