White Bean Chili

Review:
I like to think of this dish as a chili even though it is more soupy at the start.  This is great for colder weather because it's spicy and hearty with the beans and veggies. It takes little prep but you've got to wait while it simmers and the flavors blend.  It's even better after a couple of hours or the next day!

Source:
This was inspired by a white chicken chili recipe I got from one of my AZ friends.  I decided to use veggie stock instead of chicken stock and nixed the meat.


2 1/2 cups vegetable stock
2 tsp cumin
1 tbs oregano
1/2 tsp white pepper
2 (8oz) cans white shoepeg corn, drained
1 can roasted green chilis, chopped
3 tbs lime juice
2 (14oz) cans great northern beans, undrained
1 (14oz) can stewed tomatoes
Tobasco Sauce
Pinch of red pepper flakes
1 clove garlic, finely chopped
1 medium onion, chopped
1 tbs olive oil
1/2 cup fresh cilantro, chopped
1/2 avocado, sliced
Grated soy cheese (or any other version of cheese)
Tofu sour cream (or any other version of sour cream)

1. In a large stockpot, combine vegetable stock with spices, corn, chilies, lime juice, beans, tomatoes, several dashes of Tabasco sauce, and red pepper flakes.

2. Saute onion and garlic in a separate pan until softened.  Transfer to stockpot.

3. Bring mixture in stockpot to a boil. Simmer for another 45 minutes.

4. Serve with cilantro and avocado.  Add cheese and sour cream if desired.