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Time
65 min
Level
Basic
Author
eatingwell

Vegan White Bean Chili

vegetarian
Note
To make ahead: Refrigerate chili for up to 4 days. Reheat before serving.
Instructions
1
Heat oil in a large pot over medium heat. Add chopped seeded chiles, chopped onion and minced garlic. Cook, stirring, until the vegetables are softened, 5 to 7 minutes. Add quinoa, oregano, cumin, salt, coriander and pepper; cook, stirring, until aromatic, about 1 minute. Stir in broth and rinsed beans. Bring to a boil. Reduce heat to a simmer. Partially cover and cook, stirring occasionally, for 20 minutes. Add diced zucchini; cover and continue cooking until the zucchini is soft and the chili has thickened, 10 to 15 minutes more. Stir in chopped cilantro and lime juice. Serve with lime wedges, if desired.
Micro nutrients
Total weight
447.24g
Carbs
49.15g
Dietary fiber
8.26g
Sugar
4.42g
Fats
10.93g
Saturated
1.37g
Poly
1.75g
Mono
6.86g
Proteins
13.74g
Calcium
101.27%
Iron
260.95%
Magnesium
24.94%
Vitamin A
116.38%
Vitamin C
436.41%
Vitamin B6
0mg
Vitamin B12
0mg
Vitamin D
0mg
Sodium
221.93%
Potassium
138.11%
Cholesterol
0g
Percentages are based on a diet of 2000 calories a day.
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