Turn up the heat with flavorful vegetarian chili
By Karen Rankin |
This light, white vegetarian chili packs plenty of punch from poblanos and green chiles, and is packed with fiber-rich beans and veggies. Top it with a bit of shredded cheese, a dollop of sour cream, sliced radishes, cilantro and diced avocado with a few wedges of lime on the side for a delicious whole meal in a bowl.
VEGETARIAN WHITE CHILI
Makes: 6 servings
Active time: 35 minutes
Total time: 35 minutes
2 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped
2 small poblano peppers, chopped 2 tablespoons minced garlic 1 tablespoon chili powder
1 teaspoons ground cumin 3 (15-ounce) cans no-salt-added great northern beans, rinsed
4 cups unsalted vegetable broth 1 (7-ounce) can diced mild green chiles, undrained
teaspoon salt
1 tablespoon fresh lime juice
Chopped avocado, cilantro leaves, sliced
radishes, sour cream and shredded cheese, for serving
1. Heat oil in a large heavy pot over mediumhigh heat. Add onion, poblanos and garlic; cook, stirring often, until softened, about 6 minutes. Add chili powder and cumin; cook, stirring constantly, until fragrant, about 30 seconds. Stir in beans, broth, green chiles and salt.
2. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer, stirring occasionally, until the vegetables are very soft, about 20 minutes. Remove from heat and stir in lime juice. Serve with desired toppings.
Recipe nutrition per serving: 259 calories, total fat: 7 g, saturated fat: 1 g, carbohydrates: 41 g, fiber: 16 g, total sugars: 4 g, protein: 9 g, sodium: 435 mg, vitamin A: 446 IU*