Garden Veggie and White Bean Chili

Garden Veggie and White Bean Chili
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Kyle Dreier.
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 190

  • Total Fat 4g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 5mg
  • Sodium 575mg
  • Total Carbohydrate 29g
    • Dietary Fiber 11g
    • Total Sugars 4g
  • Protein 10g
  • Potassium 645mg
  • Phosphorus 185mg

Choices/Exchanges: 1 Vegetable, 1 Lean meat



  • navy or great northern beans (drained and rinsed)
    30 oz
  • olive oil
    1 tbsp
  • onion(s) (chopped)
  • carrot(s) (diced)
    1 cup
  • zucchini (diced)
    2/3 cup
  • head cauliflower (coarsely chopped)
    2/3 cup
  • garlic (minced)
    2 clove
  • ground cumin
    2 tsp
  • dried oregano
    1 1/2 tsp
  • chili powder
    1 tsp
  • ground cloves
    1/8 tsp
  • ground coriander
    1 tsp
  • cayenne pepper
    1/4 tsp
  • canned green chiles
    4 oz
  • low-fat, reduced-sodium chicken or vegetable broth (Canned Food)
    3 cup


  1. In a stockpot, heat the oil over medium-high heat. Add the onions and sauté for about 6 minutes, until the onions are translucent. Add the carrots, zucchini, and cauliflower, and sauté for 5 minutes.

  2. Add the garlic, cumin, oregano, chili powder, coriander, cloves, and cayenne pepper, and sauté for 2 minutes. Add the beans, chilies, and broth, and bring to boiling. Lower the heat and simmer for 20 minutes.

  3. Remove the pan from the heat, and add the salt and pepper. To serve, divide the chili among serving bowls and top with the grated cheese.