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!
In a heavy bottom pot over medium heat add the oil, garlic and onion. Cook until translucent, about 2 minutes.
Add the celery, carrots, pepper, oregano, chili powder, smoked paprika, cumin, salt and pepper. Cook until the vegetables have softened, about 5 minutes.
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.
Add the winter greens and continue to cook until wilted, about 5 minutes. Season to taste with salt and pepper.
Transfer to serving bowls and top with cheese, sour cream and tortilla chips.
Love Marcella’s vegetarian chili? Try her air fryer Brussels sprouts next!