Zesty White Bean Chili

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  • Makes 10 cups

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Garnish with remaining cilantro and serve hot.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project 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 for more.

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