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.