From Christine: “This makes a lot of chili, but can easily be halved. Also, I cook by smell and attitude–all amounts are approximate.  You do what feels good to YOU.”

Creamy Green Chile White Bean Chili

8 pasilla chiles and 5 anaheim chiles- roasted, peeled and seeded, chopped (set aside)

In crockpot put 4 cans white beans, drain 2 of them. Set to High.

Saute 2 whole yellow onions, diced, and a couple of dollops of chopped garlic (I buy the jars of already chopped) until soft and translucent. Then add the chopped chiles to the pan, add some salt.  Add this mixture to beans in the crockpot.

Return the saute pan to the stove, add one jar of salsa verde ( I had mild, but you could use medium if you wanted spicier) and ground cumin (I added cumin until the sauce smelled slightly of sweat socks…), bring to a simmer.  Add in one brick of room-temperature cream cheese cut into chunks.  Whisk until smooth.  When the cream cheese is fully incorporated, pour one half cardboard thing of veggie stock to the beans/chile/onions in the crockpot and the other half of the stock to the sauce in the pan.  Once you fully mix the veggie stock into the sauce add the whole mix into the crockpot.  Stir and cook on high about 2 hours.

IDEAS:  I actually serve this at home with avocado chunks and fresh cilantro on top.  I also will add in cooked, chopped chicken and use chicken stock, if I feel the urge.  If you like spicier, decrease pasilla chiles and increase the anaheims.