Speedy white bean chili

Finals are sneaking up fast, and making time to actually eat between study sessions can prove to be a challenge. Finding food that is full of proper brain-powering nutrients is an entirely different battle. Set down that package of salty chicken ramen and say hello to a dinner that is ready fast, requires little attention and can be made on the cheap.

This robust recipe packs delicious flavors and loads of protein to keep your mind sharp. It also stores extremely well in the fridge, so you can make a giant batch on Monday and eat it all week long.

If you have trouble finding canned tomatillos, a can of your favorite salsa verde is the perfect substitute. Serve with a side of corn chips, and you’ll be set for quick snacking while you dive head first into a sea of textbooks.

Ingredients
3 tbsp olive oil
3 cloves garlic, minced
1 yellow onion, chopped
1 can chicken stock
1 tbsp cornstarch
1 can white beans
1 can diced tomatoes
1 can diced tomatillos (or salsa verde)
2 jalapenos, seeded, minced
2 fresh ears of corn
1 tsp dried oregano
1/2 tsp ground coriander
1 tsp cumin
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp black pepper
1/2 cup shredded cheddar
2 tbsp fresh cilantro, for garnish

In a small pan over medium heat, sauté garlic and onions in olive oil 3–4 minutes until soft. Shuck corn and carefully slice kernels off the cob and set aside.

In a large pot combine garlic, onions, chicken stock, cornstarch, diced tomatoes, tomatillos, minced jalapenos, oregano, coriander, cumin, chili powder, salt and pepper. Bring to a boil. Reduce temperature to medium-low and simmer for 10 minutes.

Add corn and white beans and simmer an additional 5 minutes. Top with shredded cheddar, garnish with cilantro and chow down!