Description
This Vegetarian White Bean Chili combines black beans and cannellini with fresh cilantro, cumin, and jalapeño for a spicy, tangy soup that’s perfect for a cozy fall day.
Ingredients
Units
Scale
- 1/4 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 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
- Toasted tortilla slices, for serving
Instructions
- Heat the olive oil in a small stockpot over medium heat. Add the cubed zucchini, chopped onion, and minced jalapeño chile. Cook, stirring often, until the vegetables are softened and translucent, about 8 to 10 minutes.
- Add the finely chopped garlic, ground oregano, and ground cumin to the pot. Stir and cook for an additional 1 to 2 minutes until the garlic is fragrant.
- Pour in the vegetable broth and bring the mixture to a simmer. Add the black beans and cannellini beans. Stir to combine.
- Simmer the chili for 10 to 15 minutes, allowing the flavors to meld together.
- Stir in the chopped fresh cilantro and lime juice. Season with salt and pepper to taste.
- Serve the chili hot, garnished with toasted tortilla slices for added texture.
Notes
For more texture, serve with toasted tortilla slices. Adjust the spice level by adding more or less jalapeño. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 600
- Fat: 10
- Carbohydrates: 30
- Fiber: 8
- Protein: 10
- Cholesterol: 0