Vegetarian White Bean Chili

By linda1949

Ingredients

• 2 tablespoons olive oil
• 1 large white onion, diced (about 2 cups)
• 1 large carrot, cut in 1/2" pieces (about 1 cup)
• 3 ribs celery, cut into 1/2' pieces (about 1 cup)
• 2 15.5 oz. cans cannellini beans, drained and rinsed
• 1 tablespoon ground cumin
• 1 teaspoon kosher salt
• 4 cups low-sodium vegetable broth
• 1 cup chopped kale (about 2 oz.)
• 1/2 cup uncooked white quinoa, rinsed
• 1 tablespoon chopped fresh oregano

Preparation

Step 1

Heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery; cook, stirring occasionally, until vegetables are tender, about 8 minutes. Stir in beans, cumin and salt; cook, stirring often, until toasted and fragrant, about 3 minutes.

Add broth; increase heat to high and bring to boil. Reduce heat to medium-low and simmer until slightly reduced, about 6 minutes. Stir in kale and quinoa, cover and cook until kale and quinoa are tender, about 15 minutes. Stir in oregano.