Recipe Courtesy of She Wears Many Hats
“When it comes down what to prepare on a chilly day for a crowd, a big pot of chili is hard to beat. It sure does hit the spot! Chili is an easy meal to prepare and perfect for serving a crowd. It can be prepared hours ahead and left to warm and mingle until ready to serve which makes entertaining a cinch.”
- 4 Cans (15.5 oz) Bush's White Chili Beans, undrained
- 2 Tablespoons olive oil
- 1 Large poblano pepper
- 2 Red bell peppers, seeded and diced
- 1 Teaspoon dried cilantro
- 1/2 Teaspoon salt
- 1 Lime juiced
- 16 Ounces vegetable or chicken broth
- 1 Teaspoon sriracha
- Pepper, to taste
In a small bowl, use a fork to mash 1 can of the beans, set aside.
Heat a large saucepan over medium heat. Add olive oil. When rippling add diced peppers, dried cilantro and salt; saute for 4-5 minutes.
Stir in lime juice and cook for 1 minute. Add all beans (whole and mashed).
Stir in chicken broth and hot sauce.
Bring to a simmer, cover. Simmer for at least 20 minutes, stirring occasionally. Salt and pepper to taste. Add additional hot sauce to taste.
Serve warm topped with shredded cheese, sour cream, fresh cilantro, tortilla chips, avocado, lime wedges.