White Bean Chili with Jalapeño and Lime

By angelahon

White Bean Chili with Jalapeño and Lime

Ingredients

• 1 tbsp. extra-virgin olive oil
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 3 jalapeńo peppers, seeded and minced
• 6 garlic cloves, minced
• 2 tbsp. cumin seeds, toasted and ground
• 1 (28-oz.) can diced tomatoes
• 4 cups cooked white bean of choice (great northern, navy, cannellini), or 2- 15 oz. cans, drained and rinsed
• 3 cups vegetable stock or low-sodium vegetable broth
• zest of 1 lime and juice of 2 limes
• 1 cup finely chopped cilantro
• sea salt to taste

Preparation

Step 1

•Heat oil in the bottom of a dutch oven over medium heat. Sauté onions, bell pepper, and jalapeńo until tender and onion starts to brown slightly, about 10 minutes.
•Add the garlic and cumin and continue to cook until very fragrant, about 1 minute.
•Add the tomatoes, beans, and stock or broth; bring to a boil over high heat and reduce heat to a simmer over medium heat; cover and cook about 25 minutes or until desired thickness is reached.
•Add the lime zest and juice and cilantro; season with salt.