Green and White Chili Bowl
Try this Green and White Chili Bowl recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
pescatarian
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 2 teaspoons ground cumin
- sea salt and black pepper to taste
- 2 tablespoons fresh lime juice
- 6 garlic cloves crushed
- 4 cups vegetable broth
- 1 medium onion coarsely chopped
- 4 cups cooked cannellini beans (i used 2 15-ounce cans.)
- 2 (15-ounce) cans white hominy rinsed and drained
- 2 cups cooked chickpeas (i used 1 15-ounce can.)
- 4 anaheim peppers coarsely chopped (i used 1 poblano pepper.
- 1 jalapeno, coarsely chopped (i removed the seeds for less hea
- 1 tablespoon grapeseed oil (i used olive oil.)
- 8 ounces fresh spinach tough stems removed, coarsely chopped
- 1/4 cup coarsely chopped cilantro
- 1 ripe hass avocado pitted, peeled, and coarsely chopped (optional)
- Carbohydrate 7.65704225200708 g
- Cholesterol 0 mg
- Fat 0.507056592640703 g
- Fiber 1.58181653741393 g
- Protein 2.14611959628622 g
- Saturated Fat 0.0629466490955546 g
- Serving Size 1 1 -6 serving (304g)
- Sodium 854.143933997989 mg
- Sugar 6.07522571459315 g
- Trans Fat 0.134828831467994 g
- Calories 38 calories
BEANS: Combine the broth, oregano, salt, cannellini, hominy, and chickpeas in a large pot. Cover and bring to a boil over high heat, reduce to simmer and cook until needed. VEGETABLES: Add the peppers, onion and garlic to a food processor. Pulse until minced. Heat the oil in a large pot over high heat. Add the minced vegetables and cumin and cook until the mixture is dry, about 8 minutes, stirring often. Add the broth and beans to the sauteed vegetables and simmer until the flavors combine, about 5 minutes. Add the spinach and cook until tender. Taste and adjust seasoning with salt and black pepper. Stir in the lime juice and cilantro. Serve with avocado, if using.
