Vegetable White Bean Chili



Looking for a vegetarian chili recipe? We’ve got you covered! Try our hearty, flavorful option tonight.

Ingredients

Great Northern beans rinsed and soaked overnight.




  • ½ cup Great Northern beans, rinsed and soaked overnight in water
  • 2 to 6 cups vegetable stock
  • ½ teaspoon ghee* or olive oil
  • ½ cup leeks or onions, chopped
  • 1 Anaheim diced mild chili, canned or freshly roasted, seeds removed
  • 1 clove garlic, minced
  • ½ tablespoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • 1 medium carrot, cut into 1-inch pieces
  • ½ cup chopped tomatoes
  • ½ cup zucchini, cut into 1/4-inch slices
  • ½ cup washed, fresh spinach
  • ½ cup corn, fresh or frozen
  • 1 green onion, chopped
  • ⅛ cup chopped cilantro
  • ½ cup cubed smoked chicken or turkey breast (optional)

Directions

  • Drain the soaked beans and place in a soup pot with the vegetable stock. Bring to a boil, then reduce the heat and simmer at a low, rolling boil until the beans are tender.
  • Heat the ghee in a sauté pan over medium heat. Add the leek, chilies, garlic, chili powder, cumin, and coriander.
  • If you are using ground turkey, add it now. Sauté for 3 minutes, then add the carrots and the tomatoes. If you are using smoked poultry or sausage, add it now. Simmer this mixture for 5 to 7 minutes or until the carrots are tender. Add the zucchini during the last 2 minutes.
  • When the beans are almost tender, add the vegetable mixture to the soup pot.
  • Stir in the spinach and corn. Continue to simmer another 5 minutes.
  • Garnish with chopped green onions and cilantro.

Nutritional Facts Per 1-cup serving, without optional meat

  • Calories 364
  • Total fat 4.2
  • Saturated fat 0.5
  • Carbohydrates 53.2g
  • Protein 28.0g
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Serving Information

  • Serves 2
  • Prep 1h 45m
  • Cook 45m
  • Total Time 2h 30m

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