Vegetarian White Bean Chili - FRESH by Brookshire's

Vegetarian White Bean Chili

Recipe - Welcome

Vegetarian White Bean Chili

Servings8

Cook Time45 Minutes

Calories548

Ingredients

2 Tbs vegetable oil

1 large yellow onion, small diced

1 red bell pepper, small diced

2 red potatoes, small diced

1 cup mushrooms, roughly chopped

4 cloves garlic, finely chopped

2 Tbs tomato paste

1 cup water

3 cups frozen corn

2 (15.5 oz) cans white beans (cannellini or kidney), drained and rinsed

2 (14.5 oz) cans diced tomatoes, undrained

1 (4 oz) can chopped green chiles, drained

4 cups vegetable broth

2 tsp chili powder

1 tsp ground cumin

1/2 tsp salt

1/2 tsp ground black pepper

2 Tbs fresh cilantro

Directions

In 4-quart saucepan, heat oil over medium-high heat. Add onions, bell peppers, potatoes and mushrooms. Sauté until vegetables are tender but not brown (about 7 minutes). Add garlic; sauté for 2 more minutes. Stir in tomato paste and water until paste is fully incorporated. Add corn, beans, diced tomatoes, green chiles, broth, chili powder and cumin. Stir to combine; bring to a simmer. Add salt and pepper. Adjust seasoning as needed. Let simmer for 15 minutes. When ready to serve, remove from heat. Add cilantro, and garnish as desired.

Nutritional Information

Calories: 548, Fat: 6 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 634 mg, Carbohydrates: 96 g, Fiber: 22 g, Protein: 33 g.

0 minutes

Prep Time

45 minutes

Cook Time

Servings

548

Calories

Shop Ingredients

Makes 8 servings

2 Tbs vegetable oil

Not Available

1 large yellow onion, small diced

Not Available

1 red bell pepper, small diced

Not Available

2 red potatoes, small diced

Not Available

1 cup mushrooms, roughly chopped

Not Available

4 cloves garlic, finely chopped

Not Available

2 Tbs tomato paste

Not Available

1 cup water

Not Available

3 cups frozen corn

Not Available

2 (15.5 oz) cans white beans (cannellini or kidney), drained and rinsed

Not Available

2 (14.5 oz) cans diced tomatoes, undrained

Not Available

1 (4 oz) can chopped green chiles, drained

Not Available

4 cups vegetable broth

Not Available

2 tsp chili powder

Not Available

1 tsp ground cumin

Not Available

1/2 tsp salt

Not Available

1/2 tsp ground black pepper

Not Available

2 Tbs fresh cilantro

Not Available

Nutritional Information

Calories: 548, Fat: 6 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 634 mg, Carbohydrates: 96 g, Fiber: 22 g, Protein: 33 g.

Directions

In 4-quart saucepan, heat oil over medium-high heat. Add onions, bell peppers, potatoes and mushrooms. Sauté until vegetables are tender but not brown (about 7 minutes). Add garlic; sauté for 2 more minutes. Stir in tomato paste and water until paste is fully incorporated. Add corn, beans, diced tomatoes, green chiles, broth, chili powder and cumin. Stir to combine; bring to a simmer. Add salt and pepper. Adjust seasoning as needed. Let simmer for 15 minutes. When ready to serve, remove from heat. Add cilantro, and garnish as desired.