White Bean Salsa Verde Chili
A flavorful white vegetarian chili filled with beans, veggies, lentils and quinoa.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Servings: 6 -8
- 2 T olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 green bell peppers diced
- 1 jalapeno seeded and diced
- 1 1/2 cups frozen or fresh corn kernels
- 2 15 oz cans white beans, drained and rinsed
- 1 cup green lentils picked through and rinsed
- 1/2 quinoa rinsed
- 4 cups vegetable broth
- 1 cup salsa verde
- 2 t cumin
- 1/2 t smoked paprika
- 1 t salt
In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened (around 2 minutes). Add the green bell peppers, jalapeño and corn. Cook until tender (around 5 minutes). Add the garlic and cook for 30 seconds.
Add the beans, lentils, quinoa, broth, salsa verde, cumin, smoked paprika and salt. Stir the ingredients to combine. Increase the heat to medium-high and bring to a boil. Reduce the the heat to medium-low, cover and simmer for around 35 minutes. The lentils should be tender and chili will be thick. If the chili is too thick for your preference, add more broth for the consistency you like.
Enjoy with your favorite toppings such as avocado, grated cheese, sour cream, tortilla chips, etc.