5300 cal/recipe

Ingredients

• 3 tbsp olive oil
• 3 white onion, chopped
• 3 bell pepper, chopped
• 3 jalapeno, seeded and diced
• 6 garlic cloves, minced
• 6 c vegetable broth, divided
• 2 tbsp ground cumin
• 2 tsp chili powder
• 3/4 c all-purpose flour
• 6 15-oz can great northern beans, drained
• 3 15-oz can light red kidney beans, drained
• 3 4-oz can mild green chilis
• 2 1/4 c frozen corn
• 4 c whole milk
• 4 tsp salt
• 2 tsp ground black pepper
• 2 tbsp lime juice

Directions

• Heat oil in large pot over med heat.
• Saute prepared vegetables until softened and slightly browned.
• Add about 1 cup of the vegetable broth to a small saucepan and bring to simmer.
• Slowly whisk the cumin, chili powder, and flour into the broth.
• Cook flour mixture for about 5 minutes, stirring frequently.
• Beat remaining broth into cooked flour and then add mixture to vegetables in large pot.
• Add beans, chilis, and corn to large pot.
• Bring to boil and then simmer 15 min, stirring regularly to prevent flour from sticking.
• Stir in warm milk and gently simmer 2 min.
• Remove from heat and stir in salt, pepper, and lime juice.