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White Bean Chili Square
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Plant-Based White Bean Chili from The New Whole30

Course entree, Soup
Keyword Plant-based
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6

Ingredients

  • 2 extra-virgin olive oil
  • 1 tbsp (10-oz) package Plant-Based Whole30-compatible “chorizo” or chicken
  • 1 small yellow onion chopped
  • 1 medium carrot peeled and chopped
  • 2 garlic cloves minced
  • 2 (15-oz) cans Great Northern beans rinsed and drained
  • 2 cups vegetable broth
  • 2 (4 oz) cans diced mild green chiles
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • salt and pepper
  • 1 small zucchini chopped

Toppings

  • 1 green onion (green and white parts) finely chopped
  • Plant-Based Whole30-compatible sour cream or plain yogurt
  • chopped fresh cilantro
  • lime wedges

Instructions

  • IN a large saucepan or pot, heat the olive oil over medium heat.
  • STIR in the chorizo, onion, carrot, and garlic and cook, stirring occasionally, until the vegetables are softened, about 3 minutes.
  • STIR in the beans, broth, chiles, cumin, oregano, and salt and pepper to taste. Bring to a boil, reduce the heat to low, cover, and simmer 10 minutes.
  • ADD the zucchini and cook, uncovered, until tender, about 2 minutes more.
  • LADLE the chili into bowls, then top with the green onion, sour cream, cilantro, and avocado. Serve with lime wedges.

Tips

  • If you like your chili spicy, use the plant-based chorizo. If you prefer flavors on the milder side, opt for a plant-based “chicken” instead.
  • To make this dish creamier, substitute 1 cup full-fat coconut milk for 1 cup of the broth.