This light, white vegetarian chili packs plenty of punch from poblanos and green chiles and is packed with fiber-rich beans and veggies. Top it with a bit of shredded cheese, a dollop of sour cream, sliced radishes, cilantro and diced avocado with a few wedges of lime on the side for a delicious whole meal in a bowl.

EatingWell.com, January 2021

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Credit: Will Dickey

Recipe Summary test

active:
35 mins
total:
35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large heavy pot over medium-high heat. Add onion, poblanos and garlic; cook, stirring often, until softened, about 6 minutes. Add chili powder and cumin; cook, stirring constantly, until fragrant, about 30 seconds. Stir in beans, broth, green chiles and salt. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer, stirring occasionally, until the vegetables are very soft, about 20 minutes. Remove from heat and stir in lime juice. Serve with desired toppings.

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Nutrition Facts

1 ⅓ cups
259 calories; fat 7g; sodium 435mg; carbohydrates 41g; dietary fiber 16g; protein 9g; sugars 4g; niacin equivalents 1mg; saturated fat 1g; vitamin a iu 446IU.
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