White Bean Chilli

White Bean Chilli

serves 6 cooks in 30 mins difficulty two

The Ingredients

2 teaspoons olive oil

1/2 medium yellow onion, diced 

1/4 teaspoon kosher salt 

1/8 teaspoon freshly ground black pepper

3 medium cloves garlic, peeled and minced

2 teaspoons ground cumin

2 cups vegetable broth

1 (15-ounce) can cannellini beans, rinsed

1 (15-ounce) can chickpeas, rinsed

1 cup yukon gold potatoes, cut into 1/2-inch cubes

1 (4-ounce) can diced green chiles

1 (12-ounce) jar salsa verde

Pinch of cayenne pepper

Juice of 1 medium lime


Fresh cilantro

Lime wedges to squeeze over the top

Diced red onion

Diced avocado


Place a large pot over medium-low heat. Add olive oil. Once oil is hot, add onion, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook until the onion is softened and translucent, stirring occasionally, about 8 minutes.

Stir in garlic and cumin. Cook for another minute.

Stir in broth, beans, chickpeas, gold potatoes, chiles, salsa verde, and cayenne until combined. Bring to a boil over medium-high heat. Cook for about 10 to 15 minutes, until the potatoes are cooked through. Reduce to a simmer and cook for 3 to 5 minutes until thickened slightly. 

Remove from heat. Stir in lime juice and season with additional salt and pepper, if desired. 

Serve with desired toppings.

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