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White Bean Chili

Name: White Bean Chili
Prep time: 20 min
Yield: 1 serving
Ingredients: 1/2 onion; 3 garlic cloves; 1 jalapeno; 4 cans cannellini beans; 1 1/2 cups veggie or chicken stock; 1 can ear corn; 2 (juiced) lime; 1 tsp cumin; 1 tbsp oregano; to taste olive oil; to taste salt; to taste (optional) cilantro; to taste (optional) avocado

Cannellini Beans • Onion • Garlic

This white bean chili soup is a hearty, nourishing dish that's perfect for a cozy meal. White beans are packed with fiber and protein, making this soup a satisfying option that keeps you full and energized. The combination of beans with flavorful spices like cumin and oregano creates a robust, savory base, while the jalapeño adds a subtle kick, bringing warmth without overpowering the dish. The fresh lime juice brightens up the flavors, balancing the richness of the beans and adding a refreshing twist.

With a mix of wholesome ingredients like corn, garlic, and onions, this chili soup is not just delicious but also brimming with nutrients. The optional toppings, like cilantro and avocado, offer even more health benefits, such as healthy fats and antioxidants. Whether you're looking for a comforting meal on a chilly day or a nutritious, filling option for dinner, this white bean chili soup is an excellent choice that delivers both taste and health benefits in every spoonful.

Prep Time: 20

Difficulty: Skilled

Ingredients: 13

Recipe Serving Size: 4

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Ingredients

1/2
3
1
4 cans
1 1/2 cups
1 can
2 (juiced)
1 tsp
1 tbsp
to taste
to taste
to taste (optional)
to taste (optional)

onion
garlic cloves
jalapeno
cannellini beans
veggie or chicken stock
ear corn
lime
cumin
oregano
olive oil
salt
cilantro
avocado

Preparation

Add olive oil to a pot over medium heat.
Chop onion and mince garlic and jalapeño, then add the onion, cumin, and oregano to the pot.
Sauté until translucent, then add garlic and jalapeño and sauté for another minute.
Add stock to the pot, followed by 3 cans of beans after draining and rinsing.
Give everything a stir, then bring the pot to a boil on high heat, then decrease heat to medium low, and let the pot simmer for 25 minutes.
Decrease heat to low, and add your last can of beans to a blender with one or two ladles of cooled soup, then blend. Don't liquify too much.
Add the blended beans to the pot along with the whole corn and stir.
Add the lime juice and salt to taste.
Serve with cilantro, avocado, or any other toppings you’d like to the top.