White Vegetarian Chili

January 24, 2014

This easy chili recipe is a perfect dinner for Fall weather. It can easily stay vegetarian by using vegetable broth, or be a meat chili by adding chicken and substituting chicken broth.

1 TBS olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 (12-ounce) can white corn, drained (or 1 1/2 cups frozen corn)
1 (15-ounce) can cannellini beans, drained
1 (15-ounce) can garbanzo beans, drained
1 (15-ounce) can fire roasted tomatoes
3-4 cups broth (vegetable or chicken) depending on how thick you like your chili
optional: 2 cooked chicken breasts cut into cubes and/or 6 ounces shredded cheese

1. In a large stock pot, saute onion and garlic in oil until tender. 2. Add chicken (if using), corn, cannellini beans, garbanzo beans, tomatoes, and broth to pot and simmer for 20-30 minutes or until...
See the full directions on my site

Nutritions

Calories
61

Sodium
348mg
14% DV

Fat
2g
3% DV

Protein
2g
5% DV

Carbs
7g
2% DV

Fiber
2g
10% DV