White Bean and Veggie Chili
 
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Serves: 4
 
Prep Time: 15 minutes
 
Cook Time: 20 minutes
 

What You Need

  • 1 small yellow onion, minced
  • 1/2 cup organic low-sodium vegetable broth, divided
  • 1 medium zucchini, chopped
  • 1 cup Nature’s Greens® Collard Greens
  • 1 green bell pepper, chopped
  • 1 14.5 ounce can fire roasted diced tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh lime juice
  • 1/4 cup fresh cilantro, divided
  • 1 teaspoon sea salt 
  • 1/2 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 16-ounce can great northern beans
  • 1 ripe avocado, sliced
 

What You Do

In a medium saucepan over medium heat, sauté onion in half of broth until translucent. Add zucchini, collards, bell pepper, tomatoes, tomato paste, and remaining broth, and sauté for another 2-3 minutes. Add garlic, lime juice, three quarters of the cilantro, chopped (leave remaining leaves whole), salt, chili powder, and cumin. Quickly bring to a boil, then reduce to a simmer and stir occasionally for 15 minutes. Stir in beans to heat through. Just before serving garnish with cilantro and avocado.

 

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.

250

Calories

per serving

  • 9g
  • 33g
  • 10g

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