Vegetarian White Bean Chili

I followed the recipe exactly and found that, instead of chili (as the name suggests), I ended up with soup. Not a deal breaker, but I was expecting more body. I simmered much longer than the recipe suggested in order to reduce the liquid a bit.
I also found that the seasoning needed a little help (pretty bland otherwise).

Very delicious, quick to whip up using pantry staples, and a nice meatless option to pepper into a weekly menu! I substituted one can of garbanzo beans because my kids love them and topped with a good amount of fresh cilantro. I could see adding chicken if you wanted to add meat. Definitely give this recipe a try!

I'm one of those people that looks for recipes to use up items in my pantry. Today's item was the cannellini beans. I made the following substitutions:

• frozen spinach for the kale
• 1 tsp dried oregano in place of the 1 tbsp fresh oregano
• couscous in place of the quinoa

Despite my experimentation, this came out fantastic! I'm sure it would be even better if I had the ingredients on hand. Thanks for the recipe!

Simple to make and absolutely delicious, added some dry Mediterranean Basil leaves as an extra. Making a second batch to freeze to have on hand this winter.