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Vegetarian White Bean Chili
Created by: Howcan Team
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cans (15 oz) white beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, garlic, bell pepper, carrots, and celery. Cook for 5-7 minutes, or until the vegetables are softened.
- Stir in the white beans, diced tomatoes, vegetable broth, cumin, chili powder, and paprika.
- Bring the chili to a simmer and let it cook for 20-25 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Serve the chili hot, garnished with chopped cilantro and a squeeze of lime juice.
- Enjoy!
Vegetarian White Bean Chili has a rich history rooted in the American Southwest, where it has been a staple for generations. This hearty and flavorful dish gained popularity as a meatless alternative to traditional chili, and it has since become a beloved favorite among vegetarians and meat-eaters alike. Renowned chefs and restaurants in regions like Texas and New Mexico have put their own unique spin on this dish, incorporating local ingredients and spices to create a truly authentic flavor. The key to a delicious Vegetarian White Bean Chili lies in the perfect balance of creamy white beans, savory vegetables, and a blend of aromatic spices like cumin, chili powder, and oregano. For the best version of this dish, seek out a restaurant with a reputation for crafting exceptional vegetarian cuisine, or try making it at home using fresh, high-quality ingredients. Whether enjoyed on a chilly evening or at a festive gathering, Vegetarian White Bean Chili is a comforting and satisfying dish that continues to delight food enthusiasts around the world.
45 min
6
320 calories
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