Description
Summertime white bean chili with summer vegetables and a kickin’ oil-free broth. Perfect to heat up your summer dinners with some spice!
Ingredients
- 1/4 cup low sodium vegetable broth
- 1/2 white or yellow onion, diced
- 1 package Cece’s Veggie Noodle Co. Yellow Squash Spirals (or sub 1 large yellow squash, diced)
- 1 green zucchini, diced
- 1 bell pepper (any color), diced
- 1/2 TBSP cumin
- 1 TBSP chili powder
- 1/2 tsp garlic powder
- 1⁄4 tsp red chili flakes (optional)
- 4 cups low sodium vegetable broth
- 1 can great northern beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 lime, juiced
- 1/2 cup salsa
- Himalayan sea salt, to taste
- Black pepper, to taste
For serving
- fresh squeezed lime
- green onion
- almond milk yogurt
- hot sauce
Instructions
- Add the 1/4 cup veggie broth to a large pot over medium.
- Once it’s warm, add the white onion and garlic powder and cook everything for 3-4 minutes, until the onion turns translucent.
- Next, add the yellow squash spirals, bell pepper, and green zucchini and sauté for another 3-4 minutes until the vegetables start to soften.
- Add the spice mixture and stir to combine, then add the remaining 4 cups of vegetable broth. Bring the mixture to a low boil, then reduce the heat, cover, and simmer for 25-30 minutes. In the last 5-10 minutes, add the beans, salsa, and juiced lime.
- Taste the soup and season with Himalayan sea salt and black pepper to taste . Add more salsa or red chili flakes for heat.
- Serve the soup immediately with lime, green onion, yogurt, and hot sauce.
- Store leftover Summertime White Bean Chili in the refrigerator for up to one week and reheat before serving.
Notes
Recipe adapted from Tone It Up
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Grain-Free, Oil-Free