Garden Veggie and White Bean Chili
Summary
-
- Prep time
- 20 min
-
- Cook time
- 35 min
-
- Servings
- 6 Servings
-
- Serving size
-
1 cup
Ingredients
Ingredients
-
navy or great northern beans (drained and rinsed)
- 30 oz
- 850 g
-
-
olive oil
- 1 tbsp
- 1 tbsp
-
-
onion(s) (chopped)
- 1
- 1
-
-
carrot(s) (diced)
- 1 cup
- 1 cup
-
-
zucchini (diced)
- 2/3 cup
- 2/3 cup
-
-
head cauliflower (coarsely chopped)
- 2/3 cup
- 2/3 cup
-
-
garlic (minced)
- 2 clove
- 2 clove
-
-
ground cumin
- 2 tsp
- 2 tsp
-
-
dried oregano
- 1 1/2 tsp
- 1 1/2 tsp
-
-
chili powder
- 1 tsp
- 1 tsp
-
-
ground cloves
- 1/8 tsp
- 1/8 tsp
-
-
ground coriander
- 1 tsp
- 1 tsp
-
-
cayenne pepper
- 1/4 tsp
- 1/4 tsp
-
-
canned green chiles
- 4 oz
- 113 g
-
-
low-fat, reduced-sodium chicken or vegetable broth (Canned Food)
- 3 cup
- 3 cup
-
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Directions
Directions
-
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.
-
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.
-
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.