If you feel like switching it up from your traditional chili, try this white chili! It's still full of vitamins and healthy starches from veggies and beans, with just a little spin on the flavor profile.
1 1/2 cups
Soup, Chili & Stews
Yellow onion, diced
Red bell pepper, diced
Jalapeños, seeds removed and diced
Large carrots, peeled and chopped
Celery stalks, chopped
Cannellini beans, drained and rinsed
2 (15.5 ounce) can
Hot sauce (optional)
In a large pot, heat olive oil over medium heat.
Add onion, cook for 2 minutes, stirring occasionally.
Add garlic, peppers, carrot and celery and cook, stirring occasionally until vegetables are tender (about 8 minutes).
Stir in beans and seasonings, cook for a few more minutes. Add broth, increase heat and bring to boil. Then reduce and simmer for 5-10 more minutes.
Add quinoa, cover and cook for 12-14 minutes or until quinoa is tender.
Stir in kale, allow to wilt. Add hot sauce if desired.