White Bean Chili

This is a yummy vegetarian dish for a cool fall night.

2 medium yellow onions
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. granulated garlic
2 tsp. cumin
1/4 tsp. red pepper flakes
1 tsp. oregano

2 15-oz. cans diced tomatoes (drained)
1 can green chilis

4 cups of chicken stock
4 cans (15 ounce) white beans or 2 cups of dried, soaked, and cooked white beans
1 8-ounce brick of cream cheese
1 cup cilantro, chopped
4 green onions, chopped

Instructions:
1. Saute onions until translucent
2. Add spices, drained tomatoes, and green chilis. Cook for a few minutes.
3. Add broth, beans, cream cheese. Cook for a few minutes, or longer if you are using the dried, soaked beans.
4. Add cilantro and green onions. Cook for a couple of minutes.
5. Serve.

Tortillas

3 cups flour
1/2 tsp. salt
1 tsp. baking powder
1/2 c. shortening
scant cup warm water

Instructions:

1. Mix flour, salt, baking powder and shortening into cornmeal like consistency.
2. Add warm water until lightly moistened.
3. Let rest for 10-15 minutes.
4. Roll out flat into a round shape by putting the dough between two sheets of wax paper or oven paper (By doing this, you don't have a flour mess on your counter).
5. Cook for about a minute on a flat hot griddle or pan on each side.
6. Eat and enjoy!