Vegetarian White Bean Chili

I made this chili on Saturday for our neighborhood Halloween party, and we had leftovers Sunday evening. It was especially perfect on Sunday since it was a dreary, rainy day. We all loved it and my youngest asked me to make it again. It was very simple to make. I didn't have much time so I just tossed all the ingredients into a crockpot on Saturday morning, and by early afternoon, it was ready. 

Ingredients:

5 cans white cannelini beans, rinsed and drained

1 onion, chopped

2 cloves garlic, minced 

1 green bell pepper, chopped 

1 can of green chiles 

1 10 oz bag of frozen corn 

4 cups broth 

1 tsp cumin

1 tsp chili powder 

Salt and pepper to taste

Juice of one lime 

Optional toppings:

Avocado 

Sour cream

Cheddar cheese, shredded

Lime wedges

Red onion, chopped

Cornbread

Hot sauce 

1. Place beans, chopped onion, chopped pepper, minced garlic, chiles, and corn into the crockpot. Top with spices and salt and pepper. Pour broth over the contents of the crockpot. Cook on low for 6-8 hours. 

2. With an immersion blender, blend about a third of the chili to thicken it. Don't blend all of it. Add more spices to taste (I added more chili powder and cumin at this point, but didn't measure). Squeeze lime juice into the chili, mix well, and serve with toppings.