White Bean Chili
Servings
4Serving size
about 2 cupsThis recipe can easily be multiplied, cut in half to serve 2, and makes great leftovers.
Ingredients
| 1 tsp. Olive oil |
| 1 large White onions (diced) |
| 8 ounces Parsnips, raw (peeled and cut into 1/2 inch dice) |
| 1 pound Idaho potatoes (peeled and cut into 1/2 inch dice) |
| 4 cups No salt added vegetable stock |
| 2 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 1 tsp.. Ground cumin |
| 2 tsp. no salt added chili powder |
| 1 tsp. Paprika |
| 1 tsp., leaves Dried oregano |
| 1/4 tsp. Salt |
| 1/2 cup 2% milk |
| 4 Ounces Reduced fat monterey jack cheese (grated) |
| 1/2 cup Coriander (cilantro) leaves, raw |
Instructions
Add the onion and cook slowly for 5-10 minutes or until the onions are soft.
Add the parsnips, potatoes, vegetable stock, beans, cumin, chili powder, paprika, oregano, and salt, stir, and reduce heat to low.
Simmer the soup for 40 minutes, stirring occasionally.
Add the milk and the cheese and stir until the cheese melts.
Add the cilantro, stir, and serve immediately.
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Special Diet Information
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Lactose
This recipe is NOT safe for those who are lactose intolerant.
Recipe Notes
Chili is the best. Easy to make, simple to clean up, great for leftovers, and really great for you. This white bean version has the sweetness of parsnips and the creaminess of the beans – and the potatoes work great for thickening. Your kids won’t even know there are vegetables in it – the parsnips are easily mistaken for more potatoes.