White Chili- Vegan, Allergy-free
It seems I’ve picked-up this idea, tradition, or routine of making soups on Fridays. Now, I don’t like serving up the same soup every week or even every other week. Before having an allergic child, the only soup I’d ever made that didn’t come out of a can was Chili. Don’t get me wrong, I love a basic chili. However, it would get desperately old if I ate it every Friday. It’s been nice to try some other soups and this white chili recipe was a home run with the family.
But before I get to that soup, I thought I’d link to a few of the other soups in case you want to try out a new soup.
16 oz Corn, Frozen
2 cans White Beans
4 oz Green Chilies
2-3 cloves of Garlic
1.5 c Vegetable Broth (or chicken broth)
1 Med Onion, Chopped
1 Lemon’s Juice
1 1/2 tsp Cumin
1/2 tsp Italian Seasoning
Salt and Pepper to taste
Pour all ingredients into the crock pot. Do not drain beans. Cook on low for 6-8 hours or on high for 4-5 hours. I did a combination of High and low for 6 hours.
This recipe the kids loved. In fact my daughter informed me she did not like the red beans (kidney beans/chili beans) and I should make this soup all the time. Since she’s a picky eater, I will take that as one of the best compliments given to my cooking! If you try it, please stop back and let me know what you think.
Linked up at: Our Simple Country Life