A hearty and flavorful chili bowl featuring cannellini beans, green chilies, and kale, seasoned with cumin, coriander, and oregano.
Ingredients: 1 tablespoon olive oil. 1 medium yellow onion, chopped. 1 red bell pepper, chopped. 1 green bell pepper, chopped. 4 garlic cloves, minced. 1 tablespoon ground cumin. 1 tablespoon ground coriander. 1 teaspoon dried oregano. 1/2 teaspoon ground white pepper. 1/4 teaspoon cayenne pepper. 4 cups vegetable broth. 1 15-ounce can cannellini beans, drained and rinsed. 1 15-ounce can green chilies. 1 15-ounce can corn, drained. 2 cups chopped kale. 1/2 cup chopped fresh cilantro. Salt, to taste. Black pepper, to taste.
Instructions: Set the olive oil in a big pot over medium-low heat. Put in the green bell pepper, red bell pepper, and onion. About 5 minutes of cooking will soften the food. Put in the oregano, white pepper, cayenne pepper, cumin, and coriander. Go on and cook for two more minutes. Beans, corn, green chilies, and vegetable broth should all be mixed in. Bring to a low boil. Put in the cilantro and kale. It will take about 5 minutes of cooking until the kale is soft. To taste, add salt and black pepper. If you want, you can serve it hot and top it with avocado slices, vegan sour cream, or tortilla strips.
Prep Time: 15 minutes
Cook Time: 20 minutes
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