This Might Be the Best Vegetarian White Bean Chili Recipe Ever

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This is a veggie-packed dish that gets a protein boost from both quinoa and beans.

What are the nutritional values from this dish?

  • Calories per serving: – 224
  • Saturated fat per serving: – 1g
  • Fat per serving: – 7g
  • Fiber per serving: – 8g
  • Cholesterol per serving: – 0mg
  • Carbohydrates per serving: – 33g
  • Protein per serving: – 8g
  • Iron per serving: – 3mg
  • Sodium per serving: – 480mg
  • Calcium per serving: – 92mg

Vegetarian White Bean Chili – Recipe

Time for preparation

–           Active: 25 minutes

–           Total: 40 minutes

Serves: 6 persons

Ingredients

  • 2 tablespoons olive oil
  • 1 large carrot, cut into 1/2-in. pieces (about 1 cup)
  • 1 large white onion, diced (about 2 cups)
  • 2 15.5-oz. cans cannellini beans drained and rinsed
  • 3 ribs celery, cut into 1/2-in. pieces (about 1 cup)
  • 1 teaspoon kosher salt
  • 1 tablespoon ground cumin
  • 1 cup chopped lacinato kale (about 2 oz.)
  • 4 cups low-sodium vegetable broth
  • 1 tablespoon chopped fresh oregano
  • 1/2 cup uncooked white quinoa, rinsed

Directions:

  1. Heat oil in a Dutch oven over medium heat.
  2. In the oil add onion, celery and carrot
  3. Cook the mixture stirring occasionally, about 8 minutes or until vegetables are tender,
  4. Stir in beans, salt and cumin, and cook, stirring often, until toasted and fragrant.
  5. Adding broth, increase heat to high and bring to boil.
  6. Reduce heat to medium-low and simmer about 6 minutes or until slightly reduced,
  7. Stir in quinoa and kale and cover to cook about 15 minutes or until kale and quinoa are tender,
  8. Stir in oregano.

Source: www.health.com