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White Bean Chili

Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 onion diced
  • 2 celery ribs diced
  • 4 garlic cloves minced
  • 2 4oz cans diced green chilies
  • 2 cans white beans, like cannellini or great northern drained and rinsed
  • 1 can gabanzo beans drained and rinsed
  • 1 can organic corn drained and rinsed
  • 4 cups vegetable broth
  • 2 tsp cumin
  • 2 tsp oregano
  • 1 tsp coriander
  • 3 tsp chili powder
  • 1 tsp paprika
  • ¼ tsp nutmeg
  • ½ cup quinoa
  • 1 lime

Method
 

  1. Begin by heating up a large stock pan then add a little oil.
  2. Saute onion with a pinch of salt for a few minutes, until soft. Add celery and garlic, salt again. Cook until soft.
  3. 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.
  4. Stir in the juice of 1 lime at the end. Adjust for salt and pepper if needed
  5. Serve a big bowl with a dollop of yogurt, some avocado, hot sauce and fresh cilantro. Totally optional but so good!
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