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.
Related: This 20-Minute Tuscan White Bean Skillet is a Dinner Winner
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!