Red Hot Wing Vegetarian White Chili

• 1 tablespoon extra virgin olive oil
• 1 12 yellow sweet onions, diced
• 2 teaspoons minced garlic cloves, bottled
• 5 vegetable bouillon cubes, : (Better Than Bouillon Vegetarian, No Chicken Base)
• 40 ounces water
• 7 ounces canned diced green chiles, Fire Roasted, Diced
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 12 teaspoon pepper
• 13 cup chili powder
• 4 (14 ounce) cans white beans, S&W
• 2 (14 ounce) cans white corn, Sweet
• 13 cup lime juice
• 3 tablespoons Frank's red hot sauce, Buffalo
• 3 medium russet potatoes, peeled and diced
• 8 ounces monterey jack pepper cheese, shredded, Tillamook
• water
• cornstarch

1. In a lrg soup pot saute onion and garlic in olive oil over med heat until tender.
2. Add remaining ingredients w/the EXCEPTION of pepperjack cheese, water and cornstarch; bring to a boil, stirring on ocassion.
3. Reduce heat to med-high and continue boil until potatoes are tender, stirring occassionally; approx 25mins.
4. Add pepperjack cheese.
5. If all is well, go for it!
6. Otherwise, grab 'yer cornstarch and water for more consistency -- I ALWAYS do.
7. Consider a touch MORE lime juice as well.

extra virgin olive oil, yellow sweet onions, garlic, vegetable bouillon cubes, water, green chiles, oregano, ground cumin, pepper, chili powder, white beans, white corn, lime juice, s red, russet potatoes, pepper cheese, water, cornstarch

Taken from www.food.com/recipe/red-hot-wing-vegetarian-white-chili-402548 (may not work)