White bean chili

• 1 1/4 cup dry navy beans
• 2 celery stalks sliced
• 2 medium carrots sliced
• 1 large onion chopped
• 3 tbsp minced garlic (or 3 cloves minced)
• 2 tbsp chili powder
• 1 can chicken broth
• 3 cup water
• 1 can salsa verde
• 1 orange
• 1 cilantro
• 1 sour cream
• 1 cayene powder

1. soak beans over night
2. drain & rinse beans cover with water and bring to boil, simmer for 5 minutes, turn off heat cover and let stand for an hour.
3. after hour drain & set aside
4. with a little hot oil saute celery, carrots, onion & garlic for 5 minutes.
5. add chili powder, broth, beans & water
6. bring to a boil then lower heat cover and simmer for an hour
7. turn off heat, transfer half soup to blender & blend till smooth.
8. return blended soup to pot & stir in
9. Add can of salsa Verde, grate a little orange zest into soup then squeeze juice of half orange into soup and stir
10. serve with white or brown rice with sour cream, chopped cilantro & a dash of cayenne pepper on top

beans, celery, carrots, onion, garlic, chili powder, chicken broth, water, salsa verde, orange, cilantro, sour cream, cayene powder

Taken from cookpad.com/us/recipes/334668-white-bean-chili (may not work)