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You can easily make this brothy beany soupy veggie stewy meal from fridge and pantry stuff, and it’s as healthy as it is yum. If you want it a bit thicker, try mashing up some of the beans, or adding either an extra tablespoon of cornstarch or a bit of extra sour cream. As is, this chili is light enough for lunch and borderline hearty enough for a filling dinner.
3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon dried coriander
1 large carrot, diced
2 large ribs celery, diced
1 medium jalapeño, seeded and diced
2 tablespoons flour, cornstarch, or potato starch
2 (14.5-ounce) cans great northern or other white beans, undrained
4 cups vegetable broth
½ cup sour cream, plus more for serving
+ cilantro leaves, for garnish
+ lime wedges, for serving
+ salt and pepper to taste
I see your kale salad and I raise you a kale soup.
The classic French beef stew, reimagined with an extra oomph of spice from gochujang, a Korean chile paste.
My grown-up take on canned soup.
In this case, it really is easy being green.
