Chili Blanco
2 - 14.5oz cans diced tomatoes with chilies
1 - 15oz can Canary Beans, drained
1 - 15.5oz can Canelli beans with liquid
1 - small green bell pepper, seeded and coarsely chopped
1 - bunch green onions, sliced
2 - celery stalks, medium sliced
1/2 - bunch cilantro, chopped
1/2 - med lime
2 - teaspoons ground cumin
1 - teaspoon chili powder
1/4 - teaspoon garlic powder1/2 - teaspoon ground coriander
1/2 - teaspoon cocoa powder
1 - tablespoon olive oil
In a 2 quart sauce pan heat the olive oil. Add the celery, green onions
and bell pepper. Cook over medium heat until wilted.
Next add the tomatoes, Canelli beans with liquid and the drained
Canary beans. Bring to a slight boil. Stir in the spices and
cocoa powder. Stir in cilantro and the juice of the 1/2 medium lime.
Let simmer for 20 - 30 minutes.
Mom-mom notes: Canary beans
are a bright yellow bean and can be
purchased under the Goya brand.
