White Bean Chili

Category, , , , , , , DifficultyBeginner

This delicious hearty soup will fill you up in no time!

Yields6 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins

 1 large white onion, diced (about 2 cups)
 1 large carrot, cut into 1/2 inch pieces (about 1 cup)
 3 ribs celery, cut into 1/2 inch pieces (about 1 cup)
 2 15.5 oz can no salt added cannellini beans, drained and rinsed
 ½ tbsp ground cumin
 2 cups low sodium vegetable broth
 2 cups water
 1 cup chopped kale or spinach
 ½ cup uncooked quinoa, rinsed
 1 tbsp chopped fresh oregano
 Salt to taste (optional)
 1 tbsp extra virgin olive oil

1

Heat oil in Dutch oven over medium heat. Add onion, carrot, and celery. Cook, stirring occasionally, until vegetables are tender (about 8 minutes).

2

Stir in beans, cumin, and salt (optional). Cook, stirring often, until toasted and fragrant (about 3 minutes).

3

Add broth and water. Increase heat to high and bring to boil. Reduce heat to medium-low and simmer until slightly reduced (about 6 minutes).

4

Stir in kale or spinach and quinoa. Cover and cook until kate/spinach and quinoa are tender (about 15-20 minutes). Stir in oregano.

Notes:
5

Credit: Health.com magazine.

6

Nutrition information is dependent upon the brand of ingredients used. The nutrition information provided below is just to be used as a guide and assumes recipe was followed using exact ingredients mentioned above.

Nutrition Facts

Serving Size 1.5 cup

Servings 6


Amount Per Serving
Calories 224
% Daily Value *
Total Fat 7g11%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 0mg
Sodium 230mg10%
Potassium 0mg
Total Carbohydrate 33g11%
Dietary Fiber 8g32%
Sugars 3g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 large white onion, diced (about 2 cups)
 1 large carrot, cut into 1/2 inch pieces (about 1 cup)
 3 ribs celery, cut into 1/2 inch pieces (about 1 cup)
 2 15.5 oz can no salt added cannellini beans, drained and rinsed
 ½ tbsp ground cumin
 2 cups low sodium vegetable broth
 2 cups water
 1 cup chopped kale or spinach
 ½ cup uncooked quinoa, rinsed
 1 tbsp chopped fresh oregano
 Salt to taste (optional)
 1 tbsp extra virgin olive oil

Directions

1

Heat oil in Dutch oven over medium heat. Add onion, carrot, and celery. Cook, stirring occasionally, until vegetables are tender (about 8 minutes).

2

Stir in beans, cumin, and salt (optional). Cook, stirring often, until toasted and fragrant (about 3 minutes).

3

Add broth and water. Increase heat to high and bring to boil. Reduce heat to medium-low and simmer until slightly reduced (about 6 minutes).

4

Stir in kale or spinach and quinoa. Cover and cook until kate/spinach and quinoa are tender (about 15-20 minutes). Stir in oregano.

Notes:
5

Credit: Health.com magazine.

6

Nutrition information is dependent upon the brand of ingredients used. The nutrition information provided below is just to be used as a guide and assumes recipe was followed using exact ingredients mentioned above.

White Bean Chili

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