White Bean Chili with Jalapeno and Lime

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White Bean Chili with Jalapeno and Lime

Jalapenos are the underrated gems of your pantry. And in this recipe, we’ll show you why. This White Bean Chili with Jalapeno and Lime has a unique flavor you’ve never tasted before. There’s something special about that organic spiciness coming from cooked jalapenos, especially when combined with the citrusy flavor of fresh lime juice. Those mushy white beans soaked in this delicious broth is the perfect dish for breakfast, lunch or dinner.

Preparation Times:

White Bean Chili with Jalapeno and Lime

Equipment:

Cooking pot

Ingredients:

1 yellow onion, peeled and diced
1 bell pepper, seeded and diced
3 Jalapeno peppers, membranes and seeds removed, finely chopped
6 cloves garlic, peeled and minced
2 tbsps ground cumin
1 can diced tomatoes, do not drain
2 cans navy beans, drained and rinsed
3 cups vegetable broth
3 limes, freshly juiced
2 tbsps extra-virgin olive oil
1 cup cilantro, chopped
Salt and pepper to taste

Instructions:

Using extra-virgin olive oil, sauté onion, bell pepper and jalapeño peppers in large pot over medium heat for 5-7 minutes. Add garlic and cumin and cook for 2-3 minutes.
Add the tomatoes, rinsed beans and broth and bring to a boil over high heat.
Cover the pot and reduce to medium heat. Simmer for 20-25 minutes.
Add lime juice and cilantro before removing to heat.
Serve warm.