INGREDIENTS
•
1 large yellow or orange bell pepper, chopped
•
1 large onion, chopped
•
3 cloves of garlic, minced
•
32 oz vegetable broth
•
4 – 15.5 oz cans, rinsed and drained (or about 7.5 – 8 cups cooked/drained) white beans, I used a combination of cannelini, navy, and garbanzo
•
4 oz can of green chilis
•
1 tbsp chili powder
•
2 1/2 tsp cumin
•
1 tsp oregano
•
1 tsp paprika
•
1/4 – 1/2 tsp salt (start low and taste, adjust if needed)
•
1/4 tsp pepper or to taste
•
optional – 1/4 tsp cayenne
•
optional, for extra heat – 1 small seeded and chopped jalepeno
•
optional – 1 cup of frozen white sweet corn