Vegetarian White Bean Chili


Hector Sanchez; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro


  • 2 tablespoons olive oil
  • 1 large white onion, diced (about 2 cups)
  • 1 large carrot, cut into 1/2-in. pieces (about 1 cup)
  • 3 ribs celery, cut into 1/2-in. pieces (about 1 cup)
  • 2 15.5-oz. cans cannellini beans, drained and rinsed
  • 1 tablespoon ground cumin
  • 1 teaspoon kosher salt
  • 4 cups low-sodium vegetable broth
  • 1 cup chopped lacinato kale (about 2 oz.)
  • 1/2 cup uncooked white quinoa, rinsed
  • 1 tablespoon chopped fresh oregano


  1. Heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery; cook, stirring occasionally, until vegetables are tender, about 8 minutes. Stir in beans, cumin, and salt; cook, stirring often, until toasted and fragrant, about 3 minutes.

  2.  Add broth; increase heat to high and bring to boil. Reduce heat to medium-low and simmer until slightly reduced, about 6 minutes. Stir in kale and quinoa; cover and cook until kale and quinoa are tender, about 15 minutes. Stir in oregano.

  • Active:
  • Total:

  • Good seed: This veggie-packed dish gets a protein boost from both beans and quinoa.
  • Yield: 6

Nutritional Information

Calories per serving: 224
Fat per serving: 7g
Saturated fat per serving: 1g
Cholesterol per serving: 0mg
Fiber per serving: 8g
Protein per serving: 8g
Carbohydrates per serving: 33g
Sodium per serving: 480mg
Iron per serving: 3mg
Calcium per serving: 92mg
Robby Melvin