White Bean and Lime Chili

The weather is finally starting to feel cold here in Nebraska. I'm not complaining, mind you, but it takes some serious cold to start getting me in the mood for some of my hearty winter food. This White Bean and Lime Chili is a cold weather go to favorite of mine. I'm going to get the groceries tomorrow, and this is on my list.

One of the things I love about it is how light and fresh it tastes, while still being hot and filling. It is a good way to use the underused white bean. It also features millet, which is one of my favorite grains to cook with. It has a fun texture that I think you will enjoy. If you don't have millet on hand you could substitute in brown basmati rice, soaked and rinsed quinoa, or possibly barley. It just wouldn't be exactly the same. Learn about Millet here.

White Bean and Lime chili

9 Cups vegetable broth (or nine cups water with 2 TBLS better than bullion vegetable bullion)
1 Onion diced
1 C carrots diced
1 C celery diced
2 C cabbage finely diced (using purple cabbage makes for a fun color in the soup)
1 red pepper
1 small can canned green chilies
6 cloves garlic minced
1 TBSP sea salt
1 TBSP Cumin
4 Limes
2-4 C cooked or canned white beans
1 C chopped fresh cilantro
1/2 C dried millett
1 can corn

Bring broth to boil- add onion, carrot,celery, and millett. Boil for 7-8 minutes then add remaining ingredients and boil 5 more minutes.

Turn heat off and add:
Juice of 3 lemons or 4 limes
2-4 cups cooked white beans
1 C fresh cilantro
1 Can of corn

Let sit with lid on pot until Millett is fully cooked. When ready, Garnish individual bowls with: diced fresh tomatoes ,more cilantro, diced green onions or chives, or diced avocado. My kids love to dip tortilla chips or warm tortillas in this also.

Enjoy it with some people you love!