Vegetarian White Chili
October 20, 2016
Nothing warms you up like a satisfying bowl of chili! This vegetarian recipe is still packed with protein to keep you energized. Try it topped with guacamole and baked brown rice tortilla strips for extra crunch and flavor.
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 25 mins
- Cook: 30 mins
- Yields: 4 servings
Ingredients
1 cup dry quinoa, rinsed and cooked (about 3 cups cooked)
2 medium yellow onions, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 jalapeño pepper, seeded and finely chopped
2 (15-ounce) cans cannellini beans, drained and rinsed
2 cups low-sodium vegetable stock or vegetable broth
Directions
1Heat the oil in a Dutch oven over medium-high heat.
2Add the onion, garlic, and peppers; cook, stirring occasionally, until the veggies are slightly softened, 4-5 minutes.
3Stir in the spices and cook, stirring, for 1 minute.
4Add the beans and stock and bring the mixture to a boil.
5Cover and reduce the heat to medium-low and simmer, stirring occasionally, until the vegetables are tender, 18-20 minutes.
6Remove from the heat and stir in the cilantro and salt.
7Divide the cooked quinoa between 4 bowls and then top each with 1/4 of the white chili. Enjoy piping hot.
This recipe is part of the Tailgating Party menu, with Grilled Pesto Chicken Wraps; Jicama, Apple, and Pear Slaw; Vegetarian White Chili; and Cinnamon Roasted Pecans. Check out the Tailgating Party Menu and Guide for links to all the recipes, plus more handy tips and games for lots of tailgating fun!
Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.