 | | Directions | - Add a teaspoon of vegetable oil to a saucepan that is being heated on a stovetop burner on medium heat setting. Place onions and garlic in saucepan and cook until onion becomes tender, approximately 4 to 5 minutes.
- Add beans, chiles, chicken, cumin stirring together to combine all the ingredients and then cover saucepan with lid. Season to taste with salt and pepper.
- Turn stovetop heat on to a low heat setting. Continue to stir ingredients occasionally and cook for approximately 10 minutes.
- Garnish with sour cream and cilantro, stirring in the sour cream or placing a dollop of it randomly on the surface of the chili. Sprinkle pieces of cilantro on Chili just prior to serving.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Container: Saucepan, soup cooking pot, chili or soup bowls
Servings: 6
Serving Size: 8 ounces
|  | | Ingredients | | - | | 1 teaspoon vegetable oil |
| - | | 1 onion - chopped |
| - | | 1 clove garlic - minced |
| - | | 15 ounces navy beans - undrained |
| - | | 15 ounces great northern white beans - undrained |
| - | | 2 chicken breasts cooked and shredded |
| - | | 4 ounces green chiles - diced |
| - | | 11 ounces Mexican corn |
| - | | 2 teaspoons cumin |
| - | | 4 tablespoons cilantro - chopped - more if used for garnish |
| - | | 4 ounces sour cream |
| - | | salt and pepper to taste |
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