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.
Ingredients
- 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
- Salt and pepper to taste
- ½ cup sour cream, plus more for serving
- Cilantro leaves, for garnish
- Lime wedges, for serving
Directions
1
Heat the oil in a large saucepan over medium heat. Add the onions and cook, stirring, until softened and translucent but not charred or dark brown, 10 minutes.
2
Stir in the garlic, cumin, oregano, and coriander and cook 1 additional minute. Add the carrot, celery, and jalapeño and cook, stirring, until the vegetables begin to soften, 3 to 4 minutes.
3
Add the flour and cook, stirring, until it is absorbed into the liquid, 1 to 2 minutes. Add the beans with their liquid and the broth and season with salt and pepper to taste. Bring to a boil, reduce the heat and simmer until the soup thickens, 15 minutes.
4
Stir in the sour cream, divide among bowls, and top with cilantro. Serve with lime wedges and more sour cream.
just finished a bowl and it’s delicious. I sautéed the onion with the carrots and celery, then added the garlic and jalapeño pepper. Also added red pepper. Substituted Greek yogurt instead of sour cream and used my homemade chicken stock. Topped with a few corn tortilla chips. Will make again.
I love this chili- the recipe has flexibility that makes it perfect for the midweek meal. I threw in some garbanzo beans, too for another layer of texture. Will make again.
Just made this receipe yesterday and I cannot tell you how easy, simple, hearty and flavorful this turned out to be. It is such a comfort food item that I enjoyed making it.
Since the COVID-19 virus, there is extreme food shortage in grocery stores here in Australia, so I pretty much did not have celery or the northern white beans (the grocery store shelves were wiped clean). Luckily I had carrots, mushrooms, mixed beans and broth in the pantry. I followed the recipe and just substituted celery for mushrooms and mixed beans. The family really enjoyed it and I just made corn bread on the side. I was hoping for leftovers but NOPE!
This is a Winner Chrissy Teigen!
This was so simple and unbelievably good. I added a can of garbanzo beans and a bag of frozen Mexican roasted corn from Trader Joe’s to thicken instead of extra flour. I served it with Chrissy’s cornbread- excellent!
Made this for dinner last night. Super easy and super yummy. With COVID-19, I really appreciated the simplicity of the ingredients! Will definitely make again!
So easy and sooo delicious!! I made this a few weeks ago and I plan on making this for a camping trip this weekend. I was so impressed with how creamy and flavorful the broth was before I even added in the sour cream at the end! I also threw in broken spaghetti in step 3 so I could add a little carb to it. Honestly the perfect weeknight (or any night) dinner!
This was fantastic! It was so easy and full of flavor, and it was a hit with my family. There no leftovers!
SO good with some crispy fried onions on top and a little with a little Tabasco!
So good, added some pasta in while adding the broth/beans to thicken it up!