Meatless Spicy White Chili

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A cheesy, smoky chili of the vegetarian variety. This is a great winter go to for a delicious bowl of something hot.

Ingredients

½ cup Greek Yogurt Nonfat Plain
3 cups veggie stock
2 cups Frozen corn
3/4 tsp dried oregano
1.5 teaspoons smoked paprika
1 tbsp Ground Chili Powder
1.50 teaspoon Salt
1 container of reduced sodium veggie stock
2 tbsps Lime Juice
1 can of Green Chile Enchilada Sauce 10 oz
4oz 1/3 Less Fat Cream Cheese
2 cans of Great Northern Beans 15 oz
1 Bag of Gardein plant-based ground be’f
1 tbsp Olive oil
1 medium Yellow Onion
1.50 cup (28g), Monterey Jack Cheese(make it pepperjack if you want this extra spicy!)
1 can of Pinto Beans Can
8oz Diced Green Chiles can, mild
2 raw jalapeno peppers (can be omitted if you don’t like spicy, but it does add to the flavor)
Optional: pickled jalapenos and more cheese to serve

Drain and rinse your beans.
Finely chop your jalapenos and onion, then saute in the olive oil until translucent, about 8 minutes.
Add your stock, seasonings and the ground be’f and cook on medium heat until fully thawed, about 5 minutes.
Add your enchilada sauce, corn, drained beans and green chiles. Bring to a boil and simmer for 20 minutes.
Take off the heat and set aside 1 cup of the liquid (its okay if theres some solid food in there but we are trying for just liquid)
Mix cream cheese into the pan until melted. Mix in the Monterey jack cheese.
Add the lime juice to taste.
Add the greek yogurt to your cup of chili broth and whisk until fully mixed, then add that back into your pot.
Garnish with extra monterey jack cheese and/or pickled jalapenos if desired.