I get asked quite often about how to stock a pantry. Items that are must haves for me include a variety of canned beans, quinoa, and diced green chilies. The last item might seem odd but they are so good for adding flavor to savory dishes, especially chili. A few cans of white beans, green chilies, quinoa, some broth, veggies and seasoning make up the base for this delicious chili.
The quinoa provides a nice heartiness to a white chili that typically includes chicken. Quinoa combined with a variety of beans packs a protein punch. It’s a great reminder that plant based and meat free dishes aren’t just rabbit food.
This recipe makes a good amount, about 6 servings. Leftovers are great, only get better as it sits, or freezing works too!
Ingredients
Method
- Begin by heating up a large stock pan then add a little oil.
- Saute onion with a pinch of salt for a few minutes, until soft. Add celery and garlic, salt again. Cook until soft.
- Add all the seasoning, with another good pinch of salt, and coat veggies. Add green chilies, beans, corn, quinoa, and broth. Bring to a boil then reduce heat and cook for about 30 minutes. Stir after about 20 minutes, but try to keep covered for all the other time. Around the 20 minute mark I also like to take a potato masher and give it a couple mashes to thicken up the soup.
- Stir in the juice of 1 lime at the end. Adjust for salt and pepper if needed
- Serve a big bowl with a dollop of yogurt, some avocado, hot sauce and fresh cilantro. Totally optional but so good!
