White Chili

My sister gave me this recipe because she mentioned to me how easy it is. I adapted it a little, like I cooked the beans from dried instead of using canned (they are sooooooooooo cheap when you buy them dried, and as long as you have enough time they are easy to cook), and I omitted the chicken because I didn't think it would add tons of flavor and with the beans you have plenty of protein. (And I was lazy and didn't want to precook chicken.)



1 lb. white beans
2 c. chicken broth
1 onion, chopped
2 cloves garlic, minced
1 T oregano
2 c. frozen corn
1 T lemon pepper
2 T lemon juice
2 t cumin
1 7 oz. can green salsa (the recipe called for a can of green chilies)

Put beans and plenty of water in a saucepan. Bring to a boil, boil for two minutes, then remove from heat, cover and let sit for at least one hour, or overnight. Pour beans and liquid into crockpot, simmer on high for 2 or 3 hours. Saute onions, then add along with the rest of the ingredients. Cook for 1 hour longer or until beans are tender.

I think in a previous recipe I mentioned that you should drain the bean liquid, that it reduces the oligasaccharides that cause gas. Since then I read something online that said draining it loses more nutrients than it does help. So who knows.

I was surprised how flavorful this turned out. I especially liked the lemon. Most white chili recipes I have seen have some creaminess in them, half and half or sour cream or something. Not having that made it look not very white, but makes it healthier and freezable.

Usually when I make regular chili (not in a crockpot), I just throw the raw onions in the last half hour and let them simmer. I tried that this time, yeah they were crunchy. This recipe would be easy to do on the stovetop too, and maybe then you could get away without sauteing the onions.