White Bean Chili

• 2 tablespoons Land O Lakes Butter
• 2 large (2 cups) green, yellow, orange and/or red bell peppers, chopped
• 1 large (1 cup) onion, chopped
• 2 teaspoons finely chopped fresh garlic
• 2 (14-ounce) cans vegetable broth
• 1 (15 1/2-ounce) can butter beans, rinsed, drained
• 1 (15 1/2-ounce) can black-eyed peas, rinsed, drained
• 1 (15-ounce) can garbanzo beans, rinsed, drained
• 1 (15 1/2-ounce) can navy beans, rinsed, drained
• 1 (4-ounce) can chopped green chiles
• 1 small (1 tablespoon) jalapeno pepper, chopped
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano leaves
• 1 teaspoon paprika
• 1/8 to 1/4 teaspoon ground red pepper
• 1 cup sour cream
• 4 (3/4-ounce) slices Land O Lakes Deli American, quartered diagonally, if desired
• Chopped fresh cilantro, if desired

1. Melt butter in 4-quart saucepan; add peppers, onions and garlic.
2. Cook over medium heat, stirring occasionally, 5-7 minutes or until softened.
3. Add all remaining ingredients except sour cream, cheese and cilantro.
4. Continue cooking 10-12 minutes or until mixture comes to a full boil.
5. Cover; reduce heat to low.
6. Cook, stirring occasionally, 45-50 minutes or until mixture is slightly thickened.
7. Remove from heat.
8. Place sour cream into bowl; whisk in 1/2 cup broth from soup.
9. Stir sour cream mixture into soup until well blended.
10. Ladle soup into bowls; top each with 2 cheese quarters and cilantro, if desired.
11. Serve immediately.

butter, green, onion, fresh garlic, vegetable broth, butter beans, blackeyed peas, garbanzo beans, navy beans, green chiles, jalapeno pepper, chili powder, ground cumin, oregano, paprika, ground red pepper, sour cream, fresh cilantro

Taken from www.landolakes.com/recipe/2656/white-bean-chili (may not work)