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White Bean Chili

Serves 6-8
Prep Time: 5 minutes
Cook Time: 30 minutes
4 cans cannellini beans
1 tbs. cumin
1 tbs. oregano
4 cloves garlic minced
4 cups vegetable broth
1 cup almond milk
1 cup onion minced
2 cups greens
1 cup cilantro chopped (extra if desired for serving)
Juice of 1 lemon
Salt & Pepper to taste
Avocado for topping (optional)
Corn tortillas for crisp topping (optional, see recipe below) 
In a large soup pot place onions and a small amount of broth, sprinkle with salt.  Cook until onions are translucent for approximately 5 minutes.  Next add garlic and jalapeño if using and cook an additional 2 minutes making sure to keep slightly moist so that they don’t burn.  Next add beans, broth, cumin and oregano.  Reduce heat and simmer for 15-20 minutes.  Then on low heat add chopped greens, cilantro, lemon juice, milk, salt and pepper to taste.  Leave on low heat un-covered for an additional 5 minutes.  Remove from heat and serve with homemade crispy tortilla strips, chopped cilantro and avocado pieces.
Homemade tortilla strips:  Use corn tortillas, heat oven to 350 degrees.  Cut the tortialla strips into 1inch by 2 inch strips. Place on parchment paper on baking sheet.  Sprinkle generously with salt.  Place in oven mixing and turning to evenly cook every 10 minutes until crisp and delicious. 
Happy and Healthy Eating!

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