Vegetarian White Chili

Ingredients:

• 3 tablespoons extra virgin olive oil

• 1 White Onion chopped

• 2 red bell peppers chopped

• 1 poblano pepper chopped

• 1 jalapeno minced (seeds removed if you would like to reduce spice)

• 1-2 habanero peppers minced (optional if you want to spice it up)

• 32 oz of vegetable broth

• 8 oz cream cheese (can substitute for vegan cream cheese to make meal vegan)

• 1 15 oz can black beans drained and rinsed

• 2 15 oz cans white beans drained and rinsed

• 16 oz bag of frozen corn or approximately 3 cups worth

• Salt and pepper

• 1 package white chili seasoning. We use McCormick brand usually but anything you can find should work.

In a medium to large-sized pot (or your instant pot) heat the olive oil over medium heat until shimmering(saute normal if using an instant pot).

Add in onion, bell pepper, poblano, jalapeno, and habanero peppers if using. Salt generously. Cook until soft, stirring frequently, and ingredients are starting to brown, approximately 15 minutes.

Stir in the corn, and cook until warm, approximately 2 minutes.

Add in broth, chili seasoning, and beans, and stir it all together making sure to scrape up any brown bits off the bottom of the pot.

Bring to a boil then reduce to a simmer. I do this by using the low setting of saute on the instant pot (you may also just let it slow cook on high at this point until you are almost ready to eat it then bring it back to a simmer).

Once simmering add in cream cheese, stir until fully melted and combined.

Salt and pepper to taste.

Enjoy!

By Katie