Good seed: This veggie-packed dish gets a protein boost from both beans and quinoa.

Vegetarian White Bean Chili

olive oil

white onion, diced (about 2 cups)

carrot,

celery,

cannellini beans, drained and rinsed

cumin

salt

vegetable broth

chopped lacinato kale (about 2 oz.)

white quinoa,

oregano

Heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery; cook, stirring occasionally, until vegetables are tender, about 8 minutes. Stir in beans, cumin, and salt; cook, stirring often, until toasted and fragrant, about 3 minutes.


 Add broth; increase heat to high and bring to boil. Reduce heat to medium-low and simmer until slightly reduced, about 6 minutes. Stir in kale and quinoa; cover and cook until kale and quinoa are tender, about 15 minutes. Stir in oregano.


I'm one of those people that looks for recipes to use up items in my pantry. Today's item was the cannellini beans. I made the following substitutions:• frozen spinach for the kale• 1 tsp dried oregano in place of the 1 tbsp fresh oregano• couscous in place of the quinoaDespite my experimentation, this came out fantastic! I'm sure it would be even better if I had the ingredients on hand. Thanks for the recipe!

Simple to make and absolutely delicious, added some dry Mediterranean Basil leaves as an extra. Making a second batch to freeze to have on hand this winter.

vegetarian white bean chili

Total: 40 minutes

Servings: 6

Cost: $6.00 /serving

Author : Robby Melvin

Ingredients

Instructions

Top Similar Recipes from Across the Web