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Vegan White Bean Chili

Posted in : Uncategorized on by : Dr. Dave's 411

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.
Total Time1 hr 5 mins
Course: Dinner
Cuisine: vegan
Keyword: dairy-free, Gluten-Free, Heart Healthy, low calorie, Low sodium, vegetarian
Servings: 6 people

Ingredients

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.

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