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Ingredients

• Olive Oil
• 1 Medium – Large White Onion, diced
• 1 Green Pepper, diced
• 2 – 3 Jalapeños, sliced or diced
• 2 – 3 Green Chilis ( can use can if board )
• 3 cloves garlic, chop it good
• 1 Tsp – Dried oregano
• 1 Tsp – Onion powder
• 1 Tbsp – Cayenne pepper
• 1/2 Tsp – Smoked paprika
• 1 Tbsp – Cumin
• 2 Tbsp – Chili power – Optional
• 32 oz of Vegetable broth
• 16 – 32 oz of Heavy whipping cream – depends on how creamy you want it.
• 2 Cans of Great Northern Beans, drain and rinse them
• 2 Cans of White Beans, drain and rinse them
• Salt and Pepper
• Good stuff to put on top — Sliced Radishes, fresh cilantro, tortilla chips, some hot sauce, more jalapeños

How to cook it

• If cooking in a pressure cooker
  • Put all the ingredients, except heavy cream in a slow cooker and cook for about 6 – 8 hrs. After 8 hrs open and add heavy cream and cook for another 15 – 20 minutes.
  • If you need to thicken mix some cornstarch and water together and add to the chili to magically make it thicken up.
  • You can substitute Xanthan Gum if you don’t want to use corn starch.
• If cooking on the stove
  • Saute onions, jalapeños, green chilis, green pepper in olive oil until those onions are translucent
  • Add all other ingredients, except heavy whipping cream, into a pot big enough to hold everything, also add your saute mix
  • Bring to a Boil – and then reduce the heat to a simmer and simmer for about 60 minutes.
  • Add the heavy whipping cream and cook for some more time, I’d say 15 minutes.