Plant-Based White Bean Chili from The New Whole30

Name: Plant-Based White Bean Chili from The New Whole30
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 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); 1 green onion (green and white parts) (finely chopped); Plant-Based Whole30-compatible sour cream or plain yogurt; chopped fresh cilantro; lime wedges

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25 min

cook 15 min

Ingredients

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.

Plant-Based White Bean Chili from The New Whole30

Ingredients

Instructions

Tips

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