White Bean Vegetable Chili

Name: White Bean Vegetable Chili
Prep time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 2 Tbsp. oil; 1 large onion, chopped; 1 green pepper, chopped; 1 zucchini and yellow squash, chopped; 1 small eggplant, peeled, chopped; 1 Tbsp. chili powder; 1 tsp. ground cumin; 3 cans cannellini beans, drained, rinsed; 1 carton reduced-sodium vegetable broth; PREMIUM Unsalted Tops Saltine Crackers

Hosting a party? Try making a batch of our homemade chunky vegetarian chili full of fresh vegetables and cannellini beans. It's even better when made a day ahead!

Well-being ChoiceGood Source of Fiber

Prep time:

0 min

Total time:

0 min

Servings:

Makes 8 servings, about 1 cup chili and 5 crackers each.

Ingredient list

2 Tbsp. oil
1 large onion, chopped
1 green pepper, chopped
1 EACH zucchini and yellow squash, chopped
1 small eggplant, peeled, chopped
1 Tbsp. chili powder
1 tsp. ground cumin
3 cans (15 oz. each) cannellini beans, drained, rinsed
1 carton (32 oz.) reduced-sodium vegetable broth
PREMIUM Unsalted Tops Saltine Crackers

Directions

Heat oil in Dutch oven or large saucepan on medium-high heat. Add vegetables; cook 8 to 10 min. or until crisp-tender, stirring frequently. Add seasonings; cook and stir 1 min.

Add beans and stock; stir. Bring to boil; cover. Simmer on medium-low heat 20 min., stirring occasionally.

Serve with crackers.

Recipe Tips

Make AheadChili is great when made the day before. Cool, then cover and refrigerate up to 24 hours to allow the flavors to blend. To reheat, spoon into saucepan and cook on medium-low heat until heated through, stirring frequently.
Best of Season
Prepare recipe as directed, using whatever fresh vegetables are in season. If yellow squash is unavailable, use 2 zucchini instead. Or if you don't like eggplant, substitute 3 cups of your favorite chopped vegetables for the eggplant.