White Bean Veggie Chili


By Elise Museles of Kale and Chocolate

Who doesn’t love a bowl of piping hot chili? When it’s made with fresh and only nutrient-rich ingredients, it’s a no-brainer! Prepare the beans in advance, then cook up a pot of this warming chili in no time. Serve with a simple green salad as a side, or add in some brown rice or quinoa for a heartier meal.


  • 1 onion, minced
  • 2 tablespoons olive oil
  • 1 teaspoon oregano
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • 1 jalapeño pepper, seeded
  • 2-3 cloves garlic
  • 2 small zucchinis, chopped
  • 1 large red or orange bell pepper, diced
  • 1 medium sweet potato, cubed in small pieces
  • 2 cups fresh tomatoes with juice, diced
  • 1 cup vegetable stock (add more to desired thickness)
  • 1 cup water
  • 1 7-ounce jar tomato paste (choose glass over canned, if possible)
  • 4 cups cooked white beans (equivalent to roughly two cans – use BPA free)
  • 1 teaspoon sea salt
  • 1 avocado, diced
  • 1 bunch cilantro, chopped


  • In a large stockpot, heat 1 tablespoon olive oil and sauté onion.
  • Once onion begins to sweat, add oregano, cumin, chili powder, cumin, cinnamon, jalapeño and garlic. Cook for 1-2 minutes.
  • Next, add additional olive oil, zucchini, bell pepper, sweet potato, tomatoes, water, vegetable stock, tomato paste, salt and cooked beans. Bring to a boil. Reduce to simmer. Cover and cook for approximately 35-40 minutes or until all vegetables are soft.
  • Serve hot and top each bowl with avocado and cilantro. For a little heat, add a dash of hot sauce.

Makes 8 Servings