White Vegetable Chili
Warming white bean chili with vegetables and Hatch chilies
Calories: 233kcal
Ingredients
- 1 tbsp garlic infused olive oil can add fresh garlic, if desired
- 3/4 cup chopped onion
- 3/4 cup chopped fennel
- 1/2 cup chopped Hatch green chili can substitute Anaheim
- 1 cup chopped tomatillo
- 1 medium zucchini, chopped in 1/4-inch pieces
- 1 tsp salt
- 1/2 tsp pepper
- 1 basil leaf
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 3/4 tsp dried oregano
- 1/2 tsp chili flake
- 1 tsp Hatch green chili powder
- 2 cups cooked white beans, home cooked or canned
- 2 1/2 cups broth, Chicken or Vegetable
- 3/4 cup cooked wheat berries could substitute farro or quinoa
- 4 oz cooked, chopped chicken optional
- 1 tsp white miso
- 1 tsp white balsamic vinegar
Instructions
- In a large soup pot, heat the olive oil over medium high heat. Stir in the onion, fennel and green chili to coat with oil. Sauté for several minutes, until the vegetables begin to soften. Add the tomatillo, zucchini, seasonings, beans and broth. Bring to boil, then reduce to simmer for 30 to 40 minutes to cook the vegetables and blend flavors. Mash a few of the beans in the pot to thicken, if desired. When the vegetables are tender, stir in the wheat berries and chicken, if using. Just prior to serving, mix the miso and vinegar, and stir into the soup. Heat through to serve.
Notes
Total fat: 6 g
Cholesterol: 22 mg
Sodium: 683 mg
Total Carbohydrate: 31.4 g Dietary fiber 8.9 g Total sugars: 3.8 g
Protein: 16 g