Spicy White Cheddar Chili

One more one pot meal, so comforting! My friend shared this recipe with me, and I loved it.

Ingredients:

• 2 1/2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 red onion, diced
• 1/2-1 teaspoon sea salt, divided
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 jalapeno, diced
• 1 (4-ounce) can diced green chilies
• 4 cups vegetable broth, divided
• 3 cans cannelloni beans, divided
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1/4-1/2 teaspoon crushed red pepper
• 6 ounces white cheddar, shredded (about 1 1/2 cup)
• Cilantro, additional cheddar, baguettes for serving

Directions:

1. Heat the olive oil in a large soup pot over medium heat. Add the garlic and cook for 30 seconds, then add the onion and 1/4 teaspoon of salt. Cook for 3-4 minutes, stirring frequently, until the onions are softened.
2. Add the bell peppers, jalapeno, and green chilies to the pot, and cook until the peppers are softened - about 7 minutes.
3. Combine 1 1/2 cups of the cannelloni beans with 1 1/2 cups of broth in a blender and blend until smooth.
4. Pour the remaining broth and beans into the pot, along with the cumin, oregano, and crushed red pepper. Stir in the creamy blended bean and broth mixture. Taste the soup and adjust salt level to your liking (I used a total of 1 teaspoon sea salt, but I love me some salt).
5. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
6. After 20 minutes remove the soup from the burner, and whisk in the cheese 1/2 cup at a time. It is important that the soup is very hot at this point, because you want the cheese to melt in. Whisk vigorously after each additional handful of cheese to make sure it completely melts before adding the next round of cheese.
7. Top with cilantro and additional cheddar, and serve with baguettes.