I was making this pretty white chili recipe with navy beans and creamy soup. Once I was finished with the sautÃ©, garlic in olive oil, I added some green onions, some white chilies, oregano and the cumin. But before I could stir in my beans, soups, chicken, and water my sauted ingredients were burnt badly. If I keep them for lesser time on the heat then they won’t get cooked properly too. I am so confused how do I prevent my ingredients on the stove from getting burnt? How do I cook the whole dish properly?