Weeknight White Bean Chili
When it’s chilly, we crave chili! This Weeknight White Bean Chili is the perfect addition to your dinner rotation and is a nice switch from the usual tomato based version.
Yield: ~6-8 servings
Prep time: ~5-10 minutes
Total time: ~45 minutes
Equipment:
Cutting board
Chef’s knife, sharp
Large soup pot or dutch oven
Immersion blender, food processor, or regular blender
Ingredients:
1 tbsp avocado oil
1/2 white onion, diced
3 garlic gloves, minced
2 cups green beans, chopped
3 cans white beans, drained and rinsed - cannellini, chickpea, navy, great northern (can use just one kind or a combination)
2 cans diced green chiles
2 tsp cumin
2 tsp dried oregano
1 tsp paprika
1/4 tsp cayenne pepper
Dash of salt and pepper
32 oz vegetable stock
1 cup fresh/frozen corn
Juice of 1 lime
Toppings - cubed avocado, shredded Monterey Jack cheese, fresh cilantro, lime wedges, tortilla chips, plain greek yogurt or sour cream, hot sauce, etc.
Directions:
Heat avocado oil in large soup pot over medium heat. Add diced onion and saute until translucent, about 1-2 minutes.
Add green beans and garlic, cook for ~30 seconds, stirring often to prevent garlic from burning.
Add white beans, diced chiles, and spices. Stir to combine.
Pour in vegetable stock and bring to a boil.
Reduce heat to low and simmer for ~20 minutes.
Using an immersion blender, blend the soup until desired consistency is reached - there should still be whole white beans and greens beans, the broth should no longer be clear. Alternatively, carefully transfer ~1-2 cups soup to food processor or regular blender to blend and return to pot).
Add corn and simmer for another 10 minutes.
Take off heat and stir in lime juice.
Ladle into bowls and serve with desired toppings.