2 tsp sunflower or canola oil
1 cup chopped mixed bell peppers (green, yellow, orange and/or red)
1 medium onion, chopped
1 teaspoon finely chopped fresh garlic
1 (14 1/2-ounce) cans vegetable broth
3 (15 1/2-ounce) cans cannelini (white kidney beans), rinsed, drained
2 oz canned chopped green chilies
1/2 small (1 1/2 tsp) chopped jalapeño pepper
1 1/2 tsp chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/2 teaspoon paprika
1 dash to 1/8 teaspoon ground red pepper
1/2 cup ff Sour Cream
(good with chicken added to it)
ff Monterey Jack Cheese, shredded, if desired
Chopped fresh cilantro, if desired
Put oil in 5-quart saucepan; add peppers, onions and garlic. Cook over medium heat, stirring occasionally, until softened (5 to 7 minutes). Add all remaining ingredients except sour cream, cheese and cilantro. Continue cooking until mixture comes to a full boil (10 to 12 minutes).
Cover; reduce heat to low. Cook, stirring occasionally, until mixture is slightly thickened (45 to 50 minutes). Remove from heat. Stir in sour cream; sprinkle with cheese and cilantro, if desired.
Makes 6 - 8 servings.
(modified from a recipe on Cooks.com to make it Core)
I found this recipe, it isn't my own and I haven't tried it yet.