At school at Penn State, I went to a coffee shop called "The Daily Grind". They had a delicious white bean chili with sundried tomatoes and served it with a piece of crusty French bread. I have not figured it out exactly, but this comes relatively close. I have made this with chicken, but Aaron isn't to fond of chicken, so it is meatless. I made it in the slow cooker, but you can make stove top (more quickly) as well. The original recipe is from epicurious, with just a few tweaks.
1 pound of dried Great Northern Beans
1 large onion,chopped
4 large garlic cloves, chopped
1 tablespoon ground cumin
1/2 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
2 cups canned chicken broth
1 4-ounce can diced green chilies
1/2 cup light cream
Grated cheddar cheese
Light sour cream
Soak beans over night. Drain and cover with fresh water and boil for 20 minutes. Add all ingredients to the crock pot (except cream, cheese and sour cream). Cook on low 7-8 hours (or 4-6 on high). Add light cream and season to taste with salt and pepper. Top with cheese and sour cream.
Serves 4 to 6.
http://www.epicurious.com/recipes/recipe_views/views/61
