Spicy White Vegan Chili
Ingredients
- 1 tablespoon olive oil
- 1 large, yellow onion, diced
- 4 cloves garlic, minced
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 (15 ounce) can white beans, rinsed and drained
- 16 ounces salsa verde
- 4 cups low-sodium vegetable broth
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 1 cup chopped fresh cilantro, divided
- 1 lime
- ½ teaspoon black pepper
- 2 avocados, diced
Directions
- In a large stock pot, heat olive oil over medium high heat. Add diced onion. After 1 minute, add in the minced garlic and heat until the onion becomes translucent.
- Rinse and drain the beans well. Add beans, vegetable broth, salsa, cumin, and chili powder to the stockpot and bring to a boil.
- Chop the cilantro and add half of it to the stock pot, reserving the rest. Add the juice of the lime to the pot and simmer, uncovered, for 15-30 minutes.
- Prior to serving, mix in the freshly-diced cilantro and diced avocado and serve immediately.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 310 (110 from fat) |
| Total fat | 13g |
| Saturated fat | 1.5g |
| Cholesterol | 0mg |
| Sodium | 940mg |
| Carbohydrate | 40g (12g dietary fiber, 11g sugar) |
| Protein | 10g |
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