I'm always surprised by how complex this tastes considering it only takes 20 minutes! Three kinds of beans add interest to this simple (and fast) vegetarian/vegan white bean chili recipe. A weeknight go-to around here!
1/2medium yellow oniondiced) (about 1 cup
1/4teaspoonkosher salt + more to taste
1/8teaspoonfreshly ground black pepper + more to taste
3medium cloves garlicpeeled and minced
2cupslow-sodium vegetable broth*
1(15-ounce) can cannellini beans, rinsed
1(15-ounce) can navy beans, rinsed
115-ounce can chickpeas, rinsed
14-ounce can diced green chiles
1/8-1/4teaspoongroundcayenne red pepper) (use less for less heat
Juice of 1 medium lime
Topping ideas (optional):
Lime wedges to squeeze over the top
Grated cheese or vegan cheese
Sour cream or cashew sour cream
A dash or two of Green Tabasco
Set a medium-to-large pot over low heat. Add the olive oil, onion, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook the onion, stirring occasionally, until soft and translucent, about 8 minutes.
Add the garlic and cumin. Cook, stirring frequently, for another minute.
Add the broth, beans, chiles, cloves, and cayenne. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce to a simmer and cook for 3-5 more minutes until thickened a tiny bit.
Remove from heat. Run a potato masher or fork through 5-6 times just to smash a few of the beans and help thicken it all up. Squeeze the lime over the top and stir. Taste and add additional salt and pepper if desired.