I have been trying to cut down on meat lately for health reasons, which will go one of two ways as far as you all are concerned:

1. Lots of yummy vegetarian recipes posted here!
2. I become lazy and eat a lot of peanut butter and jelly.

So far I’m still being relatively un-lazy, so I modified my mom’s White Chicken Chili to be veggie-ful. I love white chili because I’m not a big fan of tomato sauce, onions, or peppers, all of which are usually heavily present in traditional chilis. This chili is spicy but light, and as soon as I eat up a batch I want MORE.

Ingredients:

• 30-40 oz. vegetable broth (or chicken broth, if it’s easier to find and you don’t care about the “vegetarian” part)
• 4 cans white beans — I recommend Cannellini or Great Northern — or the equivalent of dry beans
• 1 can red or pink kidney beans, or the equivalent of dry beans
• ~1 cup fresh green beans, chopped into 1″ pieces
• ~1 1/2 cup fresh white mushrooms, chopped into quarters
• 2 tsp. cumin
• 1 tsp. ground cayenne
• 1 tsp. oregano
• 1/2 tsp. ground cloves
• salt and pepper to taste

Directions:

1. Pour the broth and all the beans into a big pot (don’t forget to drain the beans to reduce sodium, and rinse them to reduce it even more), and simmer over medium heat for about an hour, stirring occasionally. The broth will get thicker.
2. Add vegetables, and cook until they’re beginning to get soft.
3. Add spices, and cook for about another half hour.
4. Serve plain or over rice. Excellent with Monterey Jack or cheddar (or both) cheese sprinkled over top, if you swing that way.