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Vegetarian White Bean Chili

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  • Author: Katherine Sacks
  • Yield: 6 servings 1x


Black beans and cannellini combines with fresh cilantro, cumin, and jalapeño for a light soup that is a great first fall chili.


  • ¼ cup olive oil
  • 2 small zucchini, cubed
  • 1 large onion, chopped
  • 1 jalapeño chile, seeds removed, minced
  • 2 garlic cloves, finely chopped
  • 2 teaspoons ground oregano
  • 2 teaspoons ground cumin
  • 4 cups vegetable broth
  • 1 15-oz. can cannellini beans
  • 1 15-oz. can black beans, rinsed well
  • Salt
  • Black pepper
  • 3 cups fresh spinach
  • 1 bunch fresh cilantro
  • 2 tablespoons fresh lime juice
  • Lime wedges


  1. Heat the oil in a small stockpot over medium heat. Add the zucchini, onion, and chile and cook, stirring often, until vegetables are softened and translucent, 8 to 10 minutes. Add the garlic and continue to cook until it becomes fragrant, about 2 minutes more. Add the oregano and cumin and cook for another minute. Add in the vegetable broth and beans (with white bean liquid) and bring to a simmer. Season with salt and pepper and cook, covered, until the vegetables are tender and liquid is slightly thickened, about 20 minutes. Stir in the spinach and a handful of chopped cilantro to wilt, then season with lime juice and more salt and pepper. Garnish with additional cilantro and serve with lime wedges.
  • Category: Main, Soup, Chili
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