One-Pan White Bean Chili
Try this One-Pan White Bean Chili recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
- 2 cloves garlic minced
- 1 yellow onion diced
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp dried oregano
- sea salt and freshly ground black pepper to taste
- 2 small zucchini chopped
- 2 tbsps avocado or olive oil
- 2 cups low-sodium vegetable or chicken broth
- 1 18-20 oz jar of high quality salsa verde
- 2 cups fresh diced tomatoes or 1 (16 ounce) jar/can diced tomatoes
- 1 (7 ounce) can diced green chiles
- 1-2 cups fresh baby spinach
- 2 ears fresh corn removed from cob (optional, i skipped the corn tonight)
- 1.5 lbs diced cooked chicken or turkey (can be ground, or shredded)
- 30 ounces white beans - which is two cans drained & rinsed or 4 cups home cooked.
- Carbohydrate 49.6333699991675 g
- Cholesterol 605.54581395 mg
- Fat 53.5782169253889 g
- Fiber 8.58545014245471 g
- Protein 206.950203961279 g
- Saturated Fat 14.373629021978 g
- Serving Size 1 1 recipe (1979g)
- Sodium 797.858157298596 mg
- Sugar 41.0479198567127 g
- Trans Fat 7.31241626097367 g
- Calories 1521 calories
Heat a large stock pot, or very large skillet over medium heat; add oil, and saute zucchini, onion and garlic for 3-4 minutes. Stir in broth, salsa verde, tomatoes, chilies, and spices. Bring to boil, then simmer on low for 5 minutes. Add spinach, corn, meat, and beans; simmer 15-20 minutes. Season with salt and pepper to taste.
