Name: Vegan White Bean Chili
Prep time: 35 min
Total time: 65 min
Ingredients: 0.25 cup avocado oil or canola oil; 2 cups chopped seeded Anaheim or poblano chiles (about 3); 1 large onion, chopped; 4 cloves garlic, minced; 0.5 cup quinoa, rinsed; 4 teaspoons dried oregano; 4 teaspoons ground cumin; 1 teaspoon salt; 0.5 teaspoon ground coriander; 0.5 teaspoon ground pepper; 4 cups low-sodium vegetable broth; 2 (15 ounce) cans no-salt-added white beans, rinsed; 1 large zucchini, diced (about 3 cups); 0.25 cup chopped fresh cilantro; 2 tablespoons lime juice, plus wedges for serving

Vegan White Bean Chili

5.0

(5)

5 Reviews

Fresh Anaheim (or poblano) chiles add mild heat to this classic white bean chili and contribute lots of smoky flavor. Quinoa adds body to the chili, while diced zucchini provides pretty flecks of green and increases the veggie content.

Carolyn Casner

Updated on July 19, 2018

Prep Time:

35 mins

Additional Time:

30 mins

Total Time:

1 hrs 5 mins

Servings:

Yield:

6 servings

Nutrition Profile:

Heart Healthy Low-Calorie High Fiber Dairy-Free Diabetes Appropriate Egg Free Gluten-Free Vegetarian Vegan Low Sodium Nut-Free Soy-Free Healthy Aging

Jump to Nutrition Facts

Ingredients

¼ cup avocado oil or canola oil
2 cups chopped seeded Anaheim or poblano chiles (about 3)
1 large onion, chopped
4 cloves garlic, minced
½ cup quinoa, rinsed
4 teaspoons dried oregano
4 teaspoons ground cumin
1 teaspoon salt
½ teaspoon ground coriander
½ teaspoon ground pepper
4 cups low-sodium vegetable broth
2 (15 ounce) cans no-salt-added white beans, rinsed
1 large zucchini, diced (about 3 cups)
¼ cup chopped fresh cilantro
2 tablespoons lime juice, plus wedges for serving

Directions

Heat oil in a large pot over medium heat. Add chiles, onion and garlic. Cook, stirring, until the vegetables are softened, 5 to 7 minutes. Add quinoa, oregano, cumin, salt, coriander and pepper; cook, stirring, until aromatic, about 1 minute. Stir in broth and beans. Bring to a boil. Reduce heat to a simmer. Partially cover and cook, stirring occasionally, for 20 minutes. Add zucchini; cover and continue cooking until the zucchini is soft and the chili has thickened, 10 to 15 minutes more. Stir in cilantro and lime juice. Serve with lime wedges, if desired.

Tips

To make ahead: Refrigerate chili for up to 4 days. Reheat before serving.

Nutrition Facts (per serving)

283	Calories
12g	Fat
37g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 283
% Daily Value *
Total Carbohydrate 37g	13%
Dietary Fiber 8g	30%
Total Sugars 7g
Protein 10g	19%
Total Fat 12g	15%
Saturated Fat 1g	7%
Vitamin A 757IU	15%
Vitamin C 135mg	150%
Folate 78mcg	19%
Sodium 529mg	23%
Calcium 96mg	7%
Iron 4mg	22%
Magnesium 108mg	26%
Potassium 671mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.