Ingredients
The following ingredients have 6 Servings
- 1 tablespoon olive oil
- 1 large yellow onion (diced)
- 3 cloves garlic (minced)
- 1 15 oz can white beans, rinsed and drained
- 1 15 oz can chickpeas, rinsed and drained
- 1 16 oz jar mild salsa verde
- 4 cups low sodium vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground oregano
- 1/4 cup fresh chopped cilantro
- Juice from 1 medium lime
- Salt and black pepper (to taste)
- Sour cream or plain Greek yogurt
- Tortilla chips
- Chopped avocado
- Chopped cilantro
- Shredded cheese
- Lime wedges
Instruction
- 1. In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for an additional 2-3 minutes. Stir in the white beans, chickpeas, salsa verde, vegetable broth, cumin, chili powder, oregano, cilantro, and fresh lime juice. Season with salt and black pepper, to taste.
- 3. Simmer chili on low for about 15-20 minutes. Ladle chili into bowls and serve warm. Garnish with toppings of your choice!
- Note-this chili freezes well. For vegan, don't top with sour cream or cheese.
