Vegetarian White Bean Chili
Good to Know Good seed: This veggie-packed dish gets a protein boost from both beans and quinoa.
Ingredients
2 tablespoons olive oil 1 large white onion, diced (about 2 cups)1 large carrot, cut into 1/2-in.
pieces (about 1 cup)3 ribs celery, cut into 1/2-in. pieces (about 1 cup)2 15.5-oz. cans cannelloni
beans, drained and rinsed 1 tablespoon ground cumin 1 teaspoon kosher salt 4 cups low-
sodium vegetable broth 1 cup chopped l acinato kale (about 2 oz.)1/2 cup uncooked white
quinoa, rinsed 1 tablespoon chopped fresh oregano
Directions
1. Heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery; cook, stirring occasionally, until vegetables are tender, about 8 minutes. Stir in beans, cumin, and salt; cook, stirring often, until toasted and fragrant, about 3 minutes.
2. Add broth; increase heat to high and bring to boil. Reduce heat to medium-low and simmer until slightly reduced, about 6 minutes. Stir in kale and quinoa; cover and cook until kale and quinoa are tender, about 15 minutes. Stir in oregano.
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