This comforting, White Bean Chili recipe is an easy, plant-based meal filled with kitchen staples. Stock up on the ingredients and you can whip up this nutrition-packed meal at a moment’s notice.
White Bean Chili
2 Tbsp. olive oil
1 yellow onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
2 (15 oz.) cans great northern beans, drained and rinsed
1 (15 oz.) can navy beans, drained and rinsed
1 (15 oz.) can garbanzo beans, drained and rinsed
1 (4 oz.) can diced green chilies
1 Tbsp. chili powder
2 ½ tsp. ground cumin
1 tsp. dried oregano
1 tsp. paprika
¼ tsp. cayenne pepper, optional
1 cup frozen sweet corn
½ cup plain Greek yogurt (or cashew cream* for dairy free)
Salt and pepper, to taste
Cilantro, optional garnish
- Heat olive oil in a large pot over medium-high heat. Once hot, add onion and cook for 5 minutes, stirring occasionally. Add garlic and cook for 1-2 minutes more.
- To onion and garlic, add vegetable broth, beans, chilies, chili powder, cumin, oregano, paprika and cayenne. Stir to mix and bring to a boil. Then, reduce heat, cover and simmer for 30 minutes.
- After 30 minutes, stir in frozen corn and Greek yogurt. Continue to cook until everything is hot, increasing heat if needed. Season with salt and pepper. Serve warm topped with optional cilantro.
*To make cashew cream: Soak ½ cup raw cashews covered in cool, filtered water for two hours. Drain and place cashews in a blender with ½ cup water and 1 Tbsp. lemon juice. Blend until smooth.
Yield: 8 servings
*Per Serving: Calories 330, Total Fat 5g (Saturated 0.5g, Trans 0g), Cholesterol 0mg, Sodium 370mg, Total Carbohydrate 54g (Dietary Fiber 15g), Protein 18g, Vitamin A 10%, Vitamin C 10% Calcium 15%, Iron 25%
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