Spicy White Bean Vegetarian Chili
Servings: 12 servings
Calories: 208kcal
A vegetarian chili that's packed with protein - Spicy White Bean Vegetarian Chili is rustic, easy, and delicious! Made with lots of fresh veggies and quinoa too!
Print Recipe
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 large carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 teaspoon seasoning salt
- 2 tablespoons paprika
- 1 tablespoon chili powder
- 1 tablespoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- 8 cups white beans, cooked
- 6 cups vegetable stock
- 1/2 cup quinoa, uncooked
- 1/2 cup parsley, chopped
Instructions
- Add the olive oil, onion, carrot, and celery to a large, heavy-bottomed soup pot. Over medium heat, saute the veggies for 5 minutes.
- Add the garlic, seasoning salt, paprika, chili powder, oregano, thyme, and cumin. Cook for 5 minutes.
- Next, add the beans and stock. Stir to combine, cover, and cook for 15 minutes. Stir at the 7-minute mark.
- Add the quinoa and stir to combine. Cover and cook for another 15 minutes. Again, stir well at the 7-minute mark.
- Stir in the parsley and serve.
Notes
If you decide to use canned white beans, drain the beans and rinse before adding to the chili.
Nutrition
Calories: 208kcal | Carbohydrates: 35g | Protein: 10g | Fat: 3g | Sodium: 697mg | Potassium: 717mg | Fiber: 7g | Sugar: 2g | Vitamin A: 3275IU | Vitamin C: 5.3mg | Calcium: 119mg | Iron: 4.8mg