This light, white vegetarian chili packs plenty of punch from poblanos and green chiles and is packed with fiber-rich beans and veggies. Top it with a bit of shredded cheese, a dollop of sour cream, sliced radishes, cilantro and diced avocado with a few wedges of lime on the side for a delicious whole meal in a bowl.
Vegetarian White Chili
Serves 6
Active Time: 35 minutes
Total Time: 35 minutes
Ingredients 2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
2 small poblano peppers, chopped
2 tablespoons minced garlic
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
3 (15-ounce) cans no-salt added great northern beans, rinsed
4 cups unsalted vegetable broth
1 (7-ounce) can diced mild green chiles, undrained
1/4 teaspoon salt
1 tablespoon fresh lime juice
Chopped avocado, cilantro leaves, sliced radishes, sour cream and shredded cheese, for serving 1. Heat oil in a large heavy pot over medium-high heat. Add onion, poblanos and garlic; cook, stirring often, until softened, about 6 minutes. Add chili powder and cumin; cook, stirring constantly, until fragrant, about 30 seconds. Stir in beans, broth, green chiles and salt….