Description

Enjoy a healthier chili with this vegetarian option. It's a yummy meal that can be on your table in about 20 minutes.

Ingredients

• 2 t. olive oil
• 1/2 medium yellow onion, diced (1 c.)
• 1 t. dried oregano
• 1/4 t. kosher salt or to taste
• 1/8 t. freshly ground black pepper
• 3 cloves garlic, minced
• 2 t. ground cumin
• 2 c. low-sodium vegetable broth
• 15 oz. can cannellini beans, rinsed and drained
• 15 oz. can navy beans, rinsed
• 15 oz. can chickpeas, rinsed
• 4 oz. can diced green chiles
• 1/4 t. ground cloves
• 1/8 - 1/4 t. ground cayenne pepper (or less for less heat)
• freshly squeezed juice of 1 medium lime
• Optional Toppings: fresh cilantro, lime wedges for squeezing on top, scallions, onions, grated cheese, avocado, sour cream, green tabasco

Steps

1. Place a medium or large pot over low heat; add olive oil, onion, oregano, salt and pepper; cook, stirring occasionally, until soft and translucent, about 8 minutes.
2. Add garlic and cumin; cook, stirring frequently, 1 minute; add broth, beans, chiles, cloves and cayenne; stir to combine. Increase heat to medium-high; bring to a boil; reduce to a simmer; cook for 3-5 minutes until thickened a little bit. Remove from heat.
3. Use a potato masher or fork to smash a bit of the beans to help thicken it up. Squeeze the lime over the top; stir. Season to taste with salt and pepper, if desired.