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Garden Veggie and White Bean Chili

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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:

  1. 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.
  2. 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.
  3. 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.
Fiber Focused
Veggie Rich
Comfort Food
Mexican/Southwestern
Dinner
Easy Pantry Recipes
Foodie
Holidays & Entertaining
Lunch
Main Dish
One Pot
Soup
Vegetarian
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Nutrition facts

6 Servings



  • Serving Size

    1 cup


  • Amount per serving



    Calories





    190

  • % Daily value*

  • Total Fat
    4g

    5%

    • Saturated Fat
      1g

      5%
    • Trans Fats
      0g

  • Cholesterol
    5mg

    2%

  • Sodium
    575mg

    25%

  • Total Carbohydrate
    29g

    11%

    • Dietary Fiber
      11g

      39%
    • Total Sugars
      4g

  • Protein
    10g

  • Potassium
    645mg
    14%

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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