Spring Veggie and White Bean Chili

Name: Spring Veggie and White Bean Chili
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Olive oil; 1 large Yellow onion, chopped; 2 cloves Garlic, minced; 1 medium Zucchini, diced; 1 cup Frozen corn kernels; 1 (28 oz) can Crushed tomatoes; 4 cups Vegetable broth; 2 (15 oz) cans Cannellini beans, rinsed and drained; 1 tbsp Chili powder; 1 tsp Cumin; 1/2 tsp Smoked paprika; 1/4 tsp Cayenne pepper (optional, for heat); Salt and black pepper To taste; 5 oz Fresh spinach; Optional toppings: Shredded cheese, sour cream, fresh cilantro, lime wedges, avocado

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This Spring Veggie and White Bean Chili is a fantastic way to welcome the milder weather of March while enjoying a comforting bowl of chili. Unlike traditional heavy chilis, this version is bright and fresh, loaded with seasonal vegetables like zucchini, corn, and spinach, along with protein-rich cannellini beans. It’s simmered in a delicious tomato-based broth with a gentle spice blend, making it a wholesome and satisfying vegetarian meal that’s both flavorful and easy to prepare.

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Prep Time15 min

Cook Time35 min

Servings6 servings

DifficultyEasy

Equipment

Large pot or Dutch ovenCutting boardKnives

Instructions

1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
2
Stir in the diced zucchini and frozen corn. Cook for 3-5 minutes, allowing the vegetables to start softening.
3
Add crushed tomatoes, vegetable broth, rinsed cannellini beans, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir well to combine all ingredients.
4
Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for at least 20-25 minutes, allowing the flavors to meld. Stir occasionally.
5
Just before serving, stir in the fresh spinach until it wilts into the chili, which will only take 1-2 minutes. Taste and adjust seasoning with salt and black pepper as needed.
6
Ladle the hot chili into bowls and serve with your favorite toppings such as shredded cheese, a dollop of sour cream, fresh cilantro, a squeeze of lime, or sliced avocado.

Nutrition

Calories320 kcal

Protein15g

Fat8g

Carbohydrates

Frequently Asked Questions

Can I add other vegetables to this chili?

Absolutely! Feel free to add diced bell peppers, chopped green beans, or even some small broccoli florets. Adjust cooking time slightly to ensure they are tender.

Is this chili freezer-friendly?

Yes, this chili freezes beautifully. Let it cool completely, then transfer to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

What kind of white beans work best?

Cannellini beans are recommended for their creamy texture, but great northern beans or navy beans would also be excellent choices. Just make sure to rinse them thoroughly before adding to the chili.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.