Craving comfort foods but looking to stick to healthy habits in the kitchen? This white bean chili is simple to make and lightened up to transition you into spring, while still holding on to the comforts of cozy winter days.
Chili is often referred to as a “stick to your bones” kind of meal, meaning that it’s both hearty and satisfying. Traditionally made with some kind of ground meat and bean combination, it’s a meal that is a general crowd pleaser no matter who your audience is.
This white bean chili recipe is lightened up a bit in flavor by utilizing cannellini beans, white corn and green chilies. It’s the kind of meal that can be whipped up whether you’re feeling lazy in the kitchen, or needing to entertain a crowd.
Did you know that in one serving (about 1/2 cup) of cannellini beans you are getting 9 grams of protein and 6 grams of dietary fiber? Both of these nutrients along with healthy fats (hello, avocado topping) is the key to keeping your body satisfied and fueled.
Corn has been commonly written off as a vegetable to avoid, but not so fast! Organic (meaning non-GMO) corn is a great source of antioxidants and fiber. It is high in starch, but is also high in fiber meaning that it’s a complex carbohydrate that helps to control blood sugar levels and increase energy since it is a food that takes longer to digest.
Here’s what you need to make this White Bean Chili:
- Garlic Cloves
- Cannellini Beans
- White Corn
- Green Chilies
- Toppings: Lime juice, cilantro, avocado, Greek yogurt
- 2 Tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 Tablespoon cumin
- 2 14.5 oz. cans cannellini beans, rinsed and drained
- 4 cups low-sodium vegetable broth
- 1 4.5 oz. can chopped green chiles
- 8 oz. frozen organic white corn (or yellow)
- 1 lime, juiced
- For garnish: cilantro, avocado or plain Greek yogurt
- In a large soup pot or Dutch oven, heat the olive oil over medium-low heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cumin; sauté for another minute.
- In a blender, puree 1 can of the beans with half of the vegetable broth. Transfer to the soup pot and add the remaining beans, green chiles, corn and vegetable broth. Simmer for 20 minutes or so. Add salt and pepper, to taste.
- To serve, ladle into a bowl and top with a squeeze of lime, cilantro, avocado slices and a dollop of plain Greek yogurt.
Serve this soup with a simple side salad for some leafy green power! You could even double the recipe and freeze half for a later week (#mealprep envy).
If you make this recipe for Lightened Up White Bean Chili or any other FitLiving Eats recipe, leave a comment below and tag #fitlivingeats on the ‘gram.
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