WHITE CHILI

v Vegan

1 tbspn olive oil
1 small vidalia onion, chopped to your preference
1 orange bell pepper, chopped into small pieces
2 medium white potatoes, chopped into cubes
1 cup of white corn, fresh off the cob or frozen
2 cups (16 oz) navy beans (I prefer canned, but you can soak raw beans overnight)
4 cups water
1 cup (8 oz) organic vegetable broth
1 small habanero pepper, sliced and de-seeded
salt/pepper to taste

In a large pot, heat olive oil over medium heat. Saute onions until they soften or just start to turn clear. Add chopped bell pepper and potatoes, and toss frequently while cooking another two minutes. Add the corn, beans, water and broth. Reduce heat to low. Allow chili to simmer on the lowest heat for at least 45 minutes to an hour. Add the habanero, salt and pepper, and let cook for another 15 minutes. Spoon into bowls. If desired, top with soy cheese or parmesan. Serve with fresh bread or a leafy salad. Makes 4-6 servings.

Note: for a mildly spicy chili, use only half of the habanero pepper. For a more extreme spice, use all the pepper and the seeds. A little habanero goes a long way.