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
- 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.
Nutritional Information:
Per serving (1 cup), 239 calories, 45 g carbohydrates, 15 g protein, 1.5 g total fat, 0.3 g saturated fat, 230 mg sodium, 12 g fiber, 5.6 g sugar
Note: Nutritional information is provided as an estimate only.
Hi, my daughter has difficulty digesting canned tomatoes. Is there anything we can substitute? Two 15-oz cans is a lot. Thanks.
For those who can’t eat corn, what should they substitute it with?
Try adding butternut squash instead of corn–very tasty!
Very good! Highly recommend this recipe.
Where do I find the nutritional value for this recipe?
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.