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 (60 ml) olive oil
- 2 small zucchini, cubed
- 1 large onion, chopped
- 1 jalapeño chile, seeds removed, minced
- 2 garlic cloves, finely chopped
- 2 tsp ground oregano
- 2 tsp ground cumin
- 4 cups (960 ml) vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1/4 cup (60 ml) 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: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 600
- Fat: 10
- Carbohydrates: 30
- Fiber: 8
- Protein: 10
- Cholesterol: 0