Recipe: This Vegetarian White Chili Is Packed with Flavor

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

Directions:

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.
2. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer, stirring occasionally, until the vegetables are very soft, about 20 minutes. Remove from heat and stir in lime juice. Serve your vegetarian white chili with desired toppings.

Recipe nutrition per serving: 259 Calories, Total Fat: 7 g, Saturated Fat: 1 g, Carbohydrates: 41 g, Fiber: 16 g, Total Sugars: 4 g, Protein: 9 g, Sodium: 435 mg, Vitamin A: 446 IU.

EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.

© 2023 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.

See other delicious recipes on Senior’s Guide such as this one: Cajun Shrimp Pasta.