Veggie White Chili

  • SERVES: 6 to 8
  • PREP: 15 minutes
  • TOTAL TIME: 45 minutes

Lighter than a regular chili, but no less delish.

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

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The Stir-Anything Wooden Utensil Set
The Stir-Anything Wooden Utensil Set

Grab the slotted spoon to stir and al dente-test pasta, the spatula for slicing and serving quiche and crumbles, and the spoon for everything else. Carved from olive wood that ages beautifully, these utensils also level up a tablescape—use them for serving salad, spicy slaw, and spaghetti. Olive wood has a natural oil finish, for stain resistance, a little shine and a lot of use. Use the flat, spatula-style utensil to divvy and serve quiche, brownies, berry crumbles and other treats best served warm.

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