Lightened Up White Bean Chili

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. And the best part is it’s good for you but still tastes like comfort food!

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:

• Onion
• Garlic Cloves
• Cannellini Beans
• White Corn
• Green Chilies
• Cumin
• Toppings: Lime juice, cilantro, avocado, Greek yogurt

Lightened Up White Bean Chili

• Author: FitLiving Eats by Carly Paige
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

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Description

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. And the best part is it’s good for you but still tastes like comfort food!

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Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon cumin
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 15-ounce cans cannellini beans, rinsed and drained
• 4 cups low-sodium vegetable broth
• 1 4.5 ounce can chopped green chiles
• 8 ounces frozen organic white corn (or yellow)
• 1 lime, juiced
• For garnish: cilantro, avocado or plain Greek yogurt

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Instructions

1. 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 add garlic, cumin, salt and pepper; sauté for another minute.
2. 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.
3. To serve, ladle into a bowl and top with a squeeze of lime, cilantro, avocado slices and a dollop of plain Greek yogurt.

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Equipment

soup pot

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dutch oven

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high speed blender

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Nutrition

• Serving Size: 2 cups
• Calories: 276
• Sugar: 6g
• Sodium: 690mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 8g
• Protein: 12g
• Cholesterol: 0mg

Keywords: chili, healthy chili, comfort food, healthy recipes, healthy chili, vegan chili, lentils

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.