Ingredients
1
tablespoon olive oil
2
cups diced white onion
1
tablespoon ground cumin
1
tablespoon ground coriander
1
can (11 oz) white shoepeg whole kernel corn
1
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
2
cans (19 oz each) Progresso™ cannellini beans, drained, rinsed
4
cups low-sodium vegetable broth
4
teaspoons tomatillo salsa
Low-fat sour cream or plain yogurt, if desired
Chopped fresh cilantro, if desired
Preparation
In 4-quart saucepan, heat oil over medium-high heat until hot. Add onion; cook and stir 5 to 7 minutes or until translucent. Add cumin and coriander; cook about 30 seconds or until fragrant. Add corn and chiles; cook 3 to 5 minutes or until corn begins to brown.
Add half of the beans and the vegetable broth. Heat to boiling over high heat. Mash remaining beans with fork. Add to saucepan. Reduce heat to medium-high; continue to cook 18 to 20 minutes or until slightly thickened.
Divide chili evenly among 4 bowls. Top each with 1 teaspoon of the tomatillo salsa. Top with sour cream and cilantro.
