This December, I was trying to eat less meat and stick to a more plant based diet when I could. I was cooking Evans family a fun Christmas dinner and was trying to brainstorm what would suit everyone including myself. I came up with white bean chili. This recipe did not disappoint. Bon Appetit!

Ingredients:
1 tbsp gluten free corn mill
1 bag pre-shredded carrots
2 cups celery chopped, or 1 stalk 
3 garlic cloves
1 jar salsa verde (pick level of spice) 
1 bag frozen corn
2 cans white beans
1 can cannellini beans 
2 yellow bell peppers 
4 cups vegetable broth 
opt. 1 lb. ground turkey or chicken meat
opt. 1 cup chopped potatoes 

Seasonings add to taste: 
ground sage
ground parsley 
salt
pepper
cumin 

Topping Ingredient Options:
jalapeno
cheese
avocado 
cilantro 




Directions:
In a saucepan, add celery, carrots, garlic, onions, bell pepper. Stir until onions are browned. Add in spoon of cornmill. Mix well. Add to crock pot. Add 4 cups of vegetable broth. Mix into 3 cans of beans and jar of salsa verde. Season with ingredients listed above. Heat up corn for 2 minutes and add to crock pot. Cook for 1 hour, but the longer the better!