Recommended by an Aspen friend, I tried this chili last December at Bonnie's and had it again during our visit in February. I've yet to make it myself, but it's on my list "to try" using, instead of the sour cream, 12 oz (1 1/2 c) non-fat yogurt whisked with 2 t cornstarch - NB To keep yogurt from "breaking down" whisk with cornstarch before adding to pot and avoid high heat after adding yogurt. Recipe is from Bonnie's at 1:00* Bonnie's serves soup topped with multi-colored, thinly sliced, fried tortilla strips
"Bonnie Lynn's White Chili
3 TBS. UNSALTED BUTTER
1/2 LG. ONION (CHOPPED)
1/2 LG. RED PEPPER (CHOPPED)
1/2 LG. GREEN PEPPER (CHOPPED)
3 15 OZ. CANS OF WHITE NORTHERN BEANS (DRAINED) [and rinsed well**]
7 OZ. PICANTE SAUCE (MILD)
1-8 OZ. CAN OF DICED GREEN CHILES
1 LB. CAN DICED TOMATOES (DRAINED)
1 TBS. CUMIN
1 TBS. CHOPPED CLOVES OF GARLIC
1 TBS. MEXICAN OREGANO
1 TBS. WHITE PEPPER
4 C. VEGETABLE STOCK
12 OZ. SOUR CREAM
1 1/2 C. JALAPENO CHEESE (NATURAL, NOT PROCESSED, SHREDDED)
1. In a 5-6 qt. soup kettle, melt butter.
2. Add onion, red and green pepper and cook until soft.
3. Puree 1 1/2 cans of the beans until smooth and add to the kettle.
4. Add the rest of the beans, picante sauce, chiles, tomatoes, and spices. Cook for 2 minutes.
5. Add vegetable stock and bring to a boil. Then lower heat.
6. Add sour cream and simmer until blended.
7. Add shredded jalapeno cheese and simmer and
stir until smooth. Yields 8 cups."
* Page 69
** January 2015; See Beans and Comfort