With the farmer’s market overflowing with fresh veggies, this white bean chili is the perfect dish to double and use up all the extras. Swap the frozen corn for fresh and add in chopped zucchini for even more summer flavor.
As a reward for getting your vegetable servings in, have a few of these Banana Choco-Nut Bars for dessert!
White Bean Chili
- 1 red pepper
- 1 onion
- 4 cloves garlic
- 2 tbsp. extra virgin olive oil
- 4 green onions
- 1/4 c cilantro
- 1/2 lime
- 6 c cooked cannellini beans
- 1 tbsp. coarse sea salt, plus more to taste
- 1/2 tsp. fresh ground black pepper
- 2 tbsp. ground cumin
- 1 tbsp. Italian seasoning
- 2 tsp. chili powder
- 1/4 tsp. red pepper flakes
- 1 qt vegetable stock
- 1 jalapeno, optional
- 3 tbsp. arrowroot powder
- 6 tbsp. filtered water
- 4 oz cheddar cheese
- 1 1/2 c frozen corn
- Chop the peppers (removing the seeds) onion; mince the garlic.
- Over medium heat, add oil to a deep pot and add in the onion, pepper, and garlic. Saute for 3¬5 minutes to soften. Meanwhile, chop the green onions and cilantro and set aside. Juice the lime.
- Add the white beans and all of the seasonings and saute for another 2 minutes.
- Pour in the vegetable broth and stir thoroughly. Turn heat to high and bring to a boil while you prepare the thickener. Once it’s boiling, bring down to a simmer.
- Combine the arrowroot and cold water; mix well. Let it sit for one minute, then add to the pot and stir to combine. Once again, bring it to a boil for about 3 minutes to thicken the chili, then reduce it to a simmer for 30 minutes.
- After 30 minutes, remove the chili from the heat, and stir in the lime juice, cilantro, and green onions, reserving about half of each for garnish.
- Adjust seasoning to taste. You can serve immediately, but chili always tastes better after it’s had a chance for the flavors to meld for at least a few hours.