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
Source:, July 2018




Ingredient Checklist


Instructions Checklist
  • 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.



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

Nutrition Facts

283 calories; protein 9.7g; carbohydrates 36.7g; dietary fiber 8.4g; sugars 6.6g; fat 11.7g; saturated fat 1.3g; vitamin a iu 757.3IU; vitamin c 135.4mg; folate 77.7mcg; calcium 96.4mg; iron 3.9mg; magnesium 107.6mg; potassium 670.7mg; sodium 529.4mg; thiamin 0.7mg.

Reviews (4)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
made this to use up all my zucchini. so good! Read More
Rating: 5 stars
Delicious! Loved it! Read More
Rating: 5 stars
This recipe was really good I did make a change an instead of it being vegan I used low sodium chicken broth and I added poached chicken breast. My husband loved it and it was very filling. Read More
Rating: 5 stars
Made this for the family tonight and it was very tasty. Added optional toppings on the side: sour cream shredded cheese and tortilla chips for the hungry teens. Also didn't use the low-sodium version of anything and it was great! Read More