Although spicy red chili is our go-to comfort food during the fall, this white bean chili offers a balanced flavor that feels more fitting for summer. It's the perfect blend of spicy, sweet and smoky. If you like the idea of a simple one-pot stew but also want to keep things light, this white bean chili will be right up your alley.
Vegetarian White Bean Chili
Yield: 4 servings
Cook time: 20 minutes
Recipe type: Vegetarian
Ingredients
- 1 tablespoon oil
- 1 small onion (a heaping 1/2 cup diced)
- 1 poblano pepper
- 1 yellow bell pepper
- 3 cloves garlic
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- 2 tablespoons flour
- 14-ounce can broth
- 14-ounce can navy beans
- 8-ounce can corn
- 4-ounce can diced chilies
- 1 cup whole milk
- 1 or 2 limes, quartered
- Garnishes: avocado, cilantro, tortilla chips, cheese, etc.
Directions
Step 1
Heat the oil in a pot over medium heat. Add the onions, poblano and bell pepper and saute until soft, but not brown.
Step 2
Add the garlic, cumin, coriander and salt and saute for 30 seconds before adding the flour. Stir so that the flour coats the veggies, then pour in the broth, stirring constantly (this will prevent the flour from clumping).
Step 3
Add the beans, corn and chilies. Simmer for 10 minutes. Reduce the heat, then stir in the milk.
Step 4
Serve with a squeeze of lime and top with avocado, tortilla chips, cilantro and cheese.
