Black and White Bean Vegetable Chili

1 Tablespoon oil
½ cup chopped onion
½ cup chopped celery
1 garlic clove, minced
1 medium potato, peeled, cubed (1 cup)
1 (14 ½ oz.) can vegetable broth
1 (15.5-oz.) can Great Northern Beans, drained, rinsed
1 (15-oz.) can Black Beans, drained and rinsed
1 (11-oz) can White Corn
1 (4.5-oz.) can Chopped Green Chiles
1 teaspoon cumin
1 tablespoon chopped fresh cilantro or parsley OR 1 ½ teaspoon dry of either
1 tablespoon lime juice
¼ cup light sour cream or plain yogurt (optional)

Heat oil in large saucepan over medium heat until hot. Add onion, celery, and garlic; cook and stir 2 to 3 minutes or until vegetables are tender.

Stir in potato, broth, beans, corn, chiles, and cumin; mix well. Cover; cook 12 to 15 minutes or until potato is tender, stirring occasionally.

Stir in cilantro and lime juice. To serve, ladle into bowls; top with sour cream or yogurt and, if desired, additional chopped cilantro.

4 (1 ½ cup servings)
* Pillsbury