White Bean Chili

• 3 yellow onions, diced
• 2 poblanos, seeds removed and diced
• 6 cloves of garlic, minced
• 3 tablespoons of grapeseed (or another high-heat oil)
• 1/3 cup of cilantro, chopped
• 2 14oz cans of organic cannellini beans
• 1 tablespoon of oregano
• 1/2 teaspoon of cayenne
• 1/2 teaspoon of cumin
• 2 cups of vegetable broth
• 1 cup of unsweetened rice milk
• 2 cups of sour cream or plain greek yogurt

1. In a large, heavy pot, heat the oil over medium heat and add the onions, garlic, and poblanos. Cook for about 5 minutes, until the onions are translucent.
2. Add the cannellini beans, cilantro, oregano, cayenne, + cumin. Stir and cook for about 1 minute.
3. Then add the vegetable broth + unsweetened rice milk. Give it a good stir, bring it to a boil, then reduce to a simmer. Cook uncovered for about 30 minutes. The chili should start to reduce and thicken.
4. Add the sour cream or yogurt and give it a good stir to combine and then remove the chili from the heat. Give it a taste and adjust any seasoning accordingly. Serve warm with your favorite toppings.

yellow onions, poblanos, garlic, grapeseed, cilantro, beans, oregano, cayenne, cumin, vegetable broth, rice milk, sour cream

Taken from www.epicurious.com/recipes/member/views/white-bean-chili-53046141 (may not work)