White Bean Chili

Name: White Bean Chili
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoon olive oil; 1 yellow onion (chopped); 2 celeries (chopped); 1 green bell pepper (chopped); 3 clove garlic (minced); 1.5 teaspoon ground cumin; 1 tablespoon chili powder; 0.5 teaspoon dried oregano; 2 can cannellini beans (15 ounce each, rinsed and drained); 1 can crushed tomatoes (28 ounce); 1.5 cup vegetable broth; 0.75 teaspoon salt; 0.5 teaspoon black pepper; 1 package cornbread mix (for side); 1 cup cheddar cheese (shredded, for topping)

A robust and flavorful chili featuring creamy cannellini beans, savory vegetables, and a mild spice blend, simmered to perfection and ideal for meal prepping and reheating.

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 6
Cuisine: American
Difficulty: Easy
Cost: $2.11/serving

Dietary

Vegetarian
Nut-Free
Soy-Free
Pescatarian
High-Fiber

Ingredients

2 tablespoon olive oil
1 yellow onion (chopped)
2 celeries (chopped)
1 green bell pepper (chopped)
3 clove garlic (minced)
1.5 teaspoon ground cumin
1 tablespoon chili powder
0.5 teaspoon dried oregano
2 can cannellini beans (15 ounce each, rinsed and drained)
1 can crushed tomatoes (28 ounce)
1.5 cup vegetable broth
0.75 teaspoon salt
0.5 teaspoon black pepper
1 package cornbread mix (for side)
1 cup cheddar cheese (shredded, for topping)

Instructions

Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, celery, and green bell pepper. Sauté for 7-10 minutes until vegetables are softened.
Add the minced garlic, 1 1/2 teaspoons ground cumin, 1 tablespoon chili powder, and 1/2 teaspoon dried oregano. Cook for 1 minute more until fragrant, stirring constantly.
Stir in the 2 cans rinsed and drained cannellini beans, 1 can crushed tomatoes, and 1 1/2 cups vegetable broth.
Bring the chili to a simmer, then reduce heat to low, cover, and cook for 20 minutes, stirring occasionally, to allow flavors to meld.
Season with 3/4 teaspoon salt and 1/2 teaspoon black pepper, tasting and adjusting as needed.
Prepare the cornbread according to package directions while the chili simmers.
Serve the chili hot with cornbread on the side, topped with shredded cheddar cheese if desired.

Notes

This chili can be made ahead and its flavors deepen over time, making it excellent for meal prepping. Store in an airtight container for up to 3-4 days in the refrigerator.

Nutrition (per serving)

Calories: 405
Protein: 18.2 g
Carbohydrates: 54.8 g
Fat: 12.3 g
Fiber: 12.5 g
Sodium: 755 mg
Saturated Fat: 4.1 g
Sugar: 9.1 g
Cholesterol: 16 mg