White Bean Chili
Course:
Dinner
Yield:
4-6 Servings
Time:
20 minutes
INGREDIENTS:
- 2 teaspoons olive oil
- 1/2 medium yellow onion, diced (about 1 cup)
- 1 teaspoon dried oregano
- 1/4 teaspoon kosher salt + more to taste
- 1/8 teaspoon freshly ground black pepper + more to taste
- 3 medium cloves garlic, peeled and minced
- 2 teaspoons ground cumin
- 2 cups low-sodium vegetable broth*
- 1 (15-ounce) can cannellini beans, rinsed
- 1 (15-ounce) can navy beans, rinsed
- 1 (15-ounce) can chickpeas, rinsed
- 1 (4-ounce) can diced green chiles
- 1/4 teaspoon ground cloves
- 1/8-1/4 teaspoon ground (cayenne) red pepper (use less for less heat)
- Juice of 1 medium lime
Topping Ideas (Optional)
- Fresh cilantro
- Lime wedges to squeeze over the top
- Sliced scallions
- Diced onions
- Grated cheese (if not vegan)
- Diced avocado
- Sour cream (organic) or cashew sour cream
- A dash or two of green tabasco
DIRECTIONS:
- Set a medium-to-large pot over low heat. Add the olive oil, onion, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook the onion, stirring occasionally, until soft and translucent, about 8 minutes.
- Add the garlic and cumin. Cook, stirring frequently, for another minute.
- Add the broth, beans, chiles, cloves, and cayenne. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce to a simmer and cook for 3-5 more minutes until thickened a tiny bit.
- Remove from heat. Run a potato masher or fork through 5-6 times just to smash a few of the beans and help thicken it all up. Squeeze the lime over the top and stir. Taste and add additional salt and pepper if desired.
- Serve with assorted toppings if desired.