6 February, 2022
Vegan White Bean Chili
Vegan White Bean Chili
Fresh Anaheim (or poblano) chiles add mild heat to this classic white bean chili and contribute lots of smoky flavor. Quinoa adds body to the chili, while diced zucchini provides pretty flecks of green and increases the veggie content.
Servings: 6 people
Ingredients
- 1/4 cup avocado oil or canola oil
- 2 cups seeded Anaheim chiles chopped
- 1 onion large
- 4 garlic cloves minced
- 1/2 cup quinoa rinsed
- 4 tsp dried oregano
- 4 tsp ground cumin
- 1 tsp salt
- 1/2 tsp ground coriander
- 1/2 tsp ground pepper
- 4 cups low-sodium vegetable broth
- 2 15 oz can white beans rinsed (no salt added)
- 1 zucchini large, about 3 cups
- 1/4 cup fresh cilantro chopped
- 2 tbsp lime juice plus wedges for serving
Instructions
- Heat oil in a large pot over medium heat. Add chiles, onion and garlic. Cook, stirring, until the vegetables are softened, 5 to 7 minutes.
- Add quinoa, oregano, cumin, salt, coriander and pepper; cook, stirring, until aromatic, about 1 minute.
- Stir in broth and beans. Bring to a boil. Reduce heat to a simmer.
- Partially cover and cook, stirring occasionally, for 20 minutes.
- Add zucchini; cover and continue cooking until the zucchini is soft and the chili has thickened, 10 to 15 minutes more.
- Stir in cilantro and lime juice. Serve with lime wedges, if desired.
Tips
- To make ahead of time, refrigerate chili for up to 4 days. Reheat before serving.