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
- Salt and pepper to taste
- ½ cup sour cream, plus more for serving
- Cilantro leaves, for garnish
- Lime wedges, for serving
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.
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.
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.
Stir in the sour cream, divide among bowls, and top with cilantro. Serve with lime wedges and more sour cream.