February 6, 2004 recipe from Chef Chris Manning:

Vegetarian & White Chili

Vegetarian Chili

1 Tbslp Olive Oil
2 cups diced Spanish onion
1 cup diced green bell pepper
1 cup diced celery
1 cup diced carrot
2 cups diced zucchini
1 cup whole kernel corn
1 jalepeno pepper seeded and minced
1 cubanella pepper seeded and minced
2 cloves garlic minced
1 tbslp ground cumin
1 tbslp ground coriander
1 tbslp chili powder
1-14 oz can crushed tomatoes
1-19 oz can black beans
1-15 oz can red kidney beans
1 tsp hot sauce
1 cup water
salt and pepper to taste

In a 8-10qt pan, add the first nine ingredients. Cook until the onions begin to wilt. Add the next ten ingredients and bring to a simmer. Season with salt and pepper and let simmer for about 30 minutes. Serve over steamed white rice and garnish with shredded cheddar cheese, sour cream, fresh chopped, cilantro and a wedge of lime.

White Chili

½ pound bulk Italian sausage
2 cups chopped onions
2 cups chopped green bell pepper
1 cup diced celery
2 cloves garlic, minced
3 whole jalapenos seeded and minced
2 tbslp ground cumin
1 tbslp ground coriander
1 tbslp chili powder
1 pound cooked, diced chicken breasts
1 qt. Chicken stock
1 pound cooked navy beans
1-15 oz cans canelli beans
2 tbslp fresh shopped cilantro
juice of one lime

In a 10 qt stock pot on low heat, brown the sausage. Break the sausage up into bite size pieces and add the next five ingredients. Cook until the onions begin to wilt and add the next nine ingredients. Let simmer for at least one hour and serve with shredded jack cheese, sour cream, copped cilantro and diced red onion.