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This White Bean and Winter Greens Chili is an Instant Classic

White bean and winter greens chili in a large pot.
Prep Time
15 min
Cook Time
1h
Yields
4-6 servings

A hearty vegetarian chili that features fresh winter greens and white beans. This not-so-traditional chili is loaded with vegetables and will keep you warm on the snowiest of winter nights. Use your favourite mix of winter greens; spinach, kale, chard, rapini or collards. For a vegan friendly version, simply use a dairy-free cheddar cheese and sour cream for topping!

Related: Gochujang Sloppy Joes

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ingredients

2
Tbsp extra virgin olive oil
4
cloves of garlic, sliced
1
medium onion, diced
2
stalks of celery, diced
2
carrots, peeled & diced
1
bell pepper, diced
1
Tbsp dried oregano
1
Tbsp chili powder
2
tsp smoked paprika
2
tsp cumin
Salt and pepper, to taste
19
oz can of white beans, rinsed and drained
28
oz can of pureed or chopped tomatoes
4
cups low sodium vegetable or chicken stock
12
ounces (about 2 bunches) of winter greens, stemmed & torn into pieces
Grated cheddar cheese, for serving
Sour cream, for serving
Crushed tortilla chips, for serving
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directions

Step 1

In a heavy bottom pot over medium heat add the oil, garlic and onion. Cook until translucent, about 2 minutes.

Step 2

Add the celery, carrots, pepper, oregano, chili powder, smoked paprika, cumin, salt and pepper. Cook until the vegetables have softened, about 5 minutes.

Step 3

Stir in the beans, tomatoes and stock. Bring to a boil and reduce to a simmer. Cover and continue cooking until thickened, about 45 to 60 minutes.

 

Step 4

Add the winter greens and continue to cook until wilted, about 5 minutes. Season to taste with salt and pepper.

A pot on a stove with tomato sauce and kale
Step 5

Transfer to serving bowls and top with cheese, sour cream and tortilla chips.

A bowl with white bean and wintter green chili

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My rating for This White Bean and Winter Greens Chili is an Instant Classic
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