Thursday, December 31, 2009

Zesty Black and White Bean Chili

from the Pillsbury Complete Cookbook

Zesty Black and White Bean Chili

1 cup chopped onions
1 garlic clove, minced
¼ cup all-purpose flour
1 to 2 tsp chili powder
½ tsp cumin
1 ½ cups milk
2 (9 oz) packages frozen shoepeg white corn
15.5 oz can great northern beans, drained
15 oz can black beans, drained
14.5 oz can chicken broth
4.5 oz can chopped green chilies, undrained

Spray Dutch oven or large saucepan with nonstick cooking spray. Heat over medium-high heat until hot. Add onions and garlic and cook until onions are tender.

Gradually stir in flour, chili powder, and cumin. Gradually stir in milk. Add remaining ingredients.

Bring to a boil, constantly stirring. Reduce heat to low and simmer 15 minutes or until thickened, stirring occasionally.

Serves 5 (1 1/3 cup servings)

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