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Garden Veggie and White Bean Chili
20 min prep time
35 min cook time
6servings
Recipe by
Robyn Webb, MS, LN
Photo by
Kyle Dreier
How to Make Garden Veggie and White Bean Chili
20 min prep time
35 min cook time
6servings
1 cup
Print Recipe >
Step-By-Step Instructions:
- In a stockpot, heat the oil over medium-high heat. Add the onions and sauté for about 6 minutes, until the onions are translucent. Add the carrots, zucchini, and cauliflower, and sauté for 5 minutes.
- Add the garlic, cumin, oregano, chili powder, coriander, cloves, and cayenne pepper, and sauté for 2 minutes. Add the beans, chilies, and broth, and bring to boiling. Lower the heat and simmer for 20 minutes.
- Remove the pan from the heat, and add the salt and pepper. To serve, divide the chili among serving bowls and top with the grated cheese.
Nutrition facts
6 Servings
-
Serving Size
1 cup
- Amount per serving Calories 190
-
Total Fat
4g
- Saturated Fat 1g
- Trans Fats 0g
- Cholesterol 5mg
- Sodium 575mg
-
Total Carbohydrate
29g
- Dietary Fiber 11g
- Total Sugars 4g
- Protein 10g
- Potassium 645mg
- Phosphorous 185mg
Ingredients
canned green chiles
4 oz
navy or great northern beans (drained and rinsed)
30 oz
cayenne pepper
1/4 tsp
ground cloves
1/8 tsp
ground coriander
1 tsp
chili powder
1 tsp
dried oregano
1 1/2 tsp
ground cumin
2 tsp
garlic (minced)
2 clove
head cauliflower (coarsely chopped)
2/3 cup
zucchini (diced)
2/3 cup
carrot(s) (diced)
1 cup
onion(s) (chopped)
1
olive oil
1 tbsp
low-fat, reduced-sodium chicken or vegetable broth (Canned Food)
3 cup
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