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White Bean and Poblano Pepper Chili (v, Gf)

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 70 min
  • $$
Gatheredtable
adapted fromHello Natural

Ingredients

  • 1 red bell pepper, chopped
  • 1 small poblano pepper, chopped
  • 1 large red onion, chopped
  • 1 jalapeno, seeds removed and chopped
  • 3 cloves garlic, minced
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 (15-ounce) canned cannelini beans, drained and rinsed
  • 3 tablespoons extra virgin olive oil
  • 1/2 tablespoon cumin
  • 1 teaspoon dried oregano, crushed
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon ground cloves
  • 1 tablespoon hot sauce
  • 4 cups vegetable broth
  • 1 1/2 tablespoons tapioca flour
  • pinch of sea salt to taste

Directions

Prep: 1. Chop red bell pepper, poblano pepper and red onion. 2. De-seed and chop jalapeno. 3. Mince garlic. 4. Drain and rinse the beans. Make: 1. In a large soup pot heat the olive oil over medium-high heat. Add the red bell pepper, poblano, jalapeno, and onion; cook until the onions are translucent stirring frequently, about 10 minutes. 2. Add the garlic and cook until fragrant, about 1 minute. 3. Add the cumin, oregano, red pepper flakes, cloves, and hot sauce stirring to incorporate. Cook for 4-5 minutes until the onions and peppers are beginning to brown. 4. In a mixing bowl combine the broth with the tapioca flour and mix with a whisk until completely combined. 5. Add all of the beans and the broth mixture to the veggies, stir to combine. 6. Raise the heat to high and bring to a boil, cover partially with a lid and reduce the heat to low. Simmer the chili for 30 minutes. Salt to taste. 7. Serve.

Goes great with these recipes

Easy Healthy Corn Bread
Cheesy Corn Bread Dumplings
Corn Spoon Bread
Potato Pancakes
Corn Bread

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