White Bean Chili

4 (15 ounce) cans white beans

1 (15 ounce) can green chilies

1 (16 ounce) package frozen corn

1 (15 ounce) can vegetable broth

1 large yellow onion, chopped

1 tablespoon minced garlic

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon chipotle pepper

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon oregano

1 (16 ounce) container plain nonfat yogurt

Cilantro

Pour beans, green chilies, corn and broth into large stock pot. Add the onion, 2 tablespoons cilantro and garlic and season with spices. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

After 2 hours, taste, and adjust salt, pepper, and spices if necessary. Can be made in the crock pot and simmered on low for 4 hours. I added additional cumin and chili powder.  Remove from heat and serve, or refrigerate, and serve the next day.

To serve, ladle into bowls, and top with nonfat yogurt and cilantro.  For non-vegans – add Annie’s Buffalo Chicken Tenders!