Vegetable White Bean Chili

Ingredients

• ½ cup Great Northern beans, rinsed and soaked overnight in water
• 2 to 6 cups vegetable stock
• ½ teaspoon ghee* or olive oil
• ½ cup leeks or onions, chopped
• 1 Anaheim diced mild chili, canned or freshly roasted, seeds removed
• 1 clove garlic, minced
• ½ tablespoon chili powder
• ½ teaspoon cumin
• ½ teaspoon coriander
• 1 medium carrot, cut into 1-inch pieces
• ½ cup chopped tomatoes
• ½ cup zucchini, cut into 1/4-inch slices
• ½ cup washed, fresh spinach
• ½ cup corn, fresh or frozen
• 1 green onion, chopped
• ⅛ cup chopped cilantro
• ½ cup cubed smoked chicken or turkey breast (optional)

Directions

• Drain the soaked beans and place in a soup pot with the vegetable stock. Bring to a boil, then reduce the heat and simmer at a low, rolling boil until the beans are tender.
• Heat the ghee in a sauté pan over medium heat. Add the leek, chilies, garlic, chili powder, cumin, and coriander.
• If you are using ground turkey, add it now. Sauté for 3 minutes, then add the carrots and the tomatoes. If you are using smoked poultry or sausage, add it now. Simmer this mixture for 5 to 7 minutes or until the carrots are tender. Add the zucchini during the last 2 minutes.
• When the beans are almost tender, add the vegetable mixture to the soup pot.
• Stir in the spinach and corn. Continue to simmer another 5 minutes.
• Garnish with chopped green onions and cilantro.

Nutritional Facts Per 1-cup serving, without optional meat

• Calories 364
• Total fat 4.2
• Saturated fat 0.5
• Carbohydrates 53.2g
• Protein 28.0g

Serving Information

• Serves 2
• Prep 1h 45m
• Cook 45m
• Total Time 2h 30m