Name: Zesty White Bean Chili
Prep time: 25 min
Total time: 55 min
Ingredients: 3 bell peppers (red, orange, and/or green), cored and cut into ½-inch dice (3 cups); 1 medium onion, cut into ¼-inch dice (2 cups); 3 celery stalks, cut into ½-inch dice (1½ cups); 2 medium carrots, roughly chopped into ¼-inch pieces (1 cup); 12 cloves garlic, minced; 2 teaspoons ground cumin; 2 teaspoons dried oregano; 2 (15-ounce) cans diced tomatoes (3 cups); 2 tablespoons salt-free chili powder; 2 tablespoons paprika; 3 (15-ounce) cans cannellini beans, rinsed and drained (4½ cups); 1 cup fresh or frozen corn; 2 tablespoons white wine vinegar; 1 tablespoon fresh lemon juice; ¼ cup finely chopped fresh cilantro, divided; ⅓ teaspoon sea salt

Prep-time: 25 minutes / Ready In: 55 minutes
Makes 10 cups
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Corn and carrots give this flavorful, veggie-packed white bean chili a hint of sweetness. Sweeter still, this simple, satisfying recipe comes together in less than an hour and requires only one pot.

By Darshana Thacker Wendel, Jan 24, 2019

Ingredients

3 bell peppers (red, orange, and/or green), cored and cut into ½-inch dice (3 cups)
1 medium onion, cut into ¼-inch dice (2 cups)
3 celery stalks, cut into ½-inch dice (1½ cups)
2 medium carrots, roughly chopped into ¼-inch pieces (1 cup)
12 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
2 (15-ounce) cans diced tomatoes (3 cups)
2 tablespoons salt-free chili powder
2 tablespoons paprika
3 (15-ounce) cans cannellini beans, rinsed and drained (4½ cups)
1 cup fresh or frozen corn
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
¼ cup finely chopped fresh cilantro, divided
⅓ teaspoon sea salt

Instructions

In a large saucepan or pot over medium heat, combine the bell peppers, onion, celery, carrots, garlic, cumin, and oregano. Cook 20 minutes, stirring occasionally. Add water, 1 to 2 tablespoons at a time, as needed to prevent vegetables from sticking to the pan.
Add the tomatoes, chili powder, paprika, and 2 cups water. Bring to a boil over high heat; then reduce heat to a simmer, cover pot, and cook 10 minutes more.
Add the beans, corn, vinegar, lemon juice, half of the cilantro, and the salt. Cook 10 to 15 minutes, or until the vegetables are tender and the chili thickens.
Garnish with remaining cilantro and serve hot.

tags:

Super Bowl

(3)

6 Comments

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(4.33 from 3 votes)

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Christine4 weeks ago

Hi, my daughter has difficulty digesting canned tomatoes. Is there anything we can substitute? Two 15-oz cans is a lot. Thanks.

NessieJayModel1 year ago

For those who can’t eat corn, what should they substitute it with?

Brenda Coston8 months ago

Try adding butternut squash instead of corn–very tasty!

Kaitlyn2 years ago

Very good! Highly recommend this recipe.

Natalie2 years ago

Where do I find the nutritional value for this recipe?

Claire2 years ago

Really good flavors. I added one can of red kidney beans as a substitute for one of the cans of cannellini beans because that’s all I had, and it turned out well.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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