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White Chili

It’s certainly still winter but this weekend we were blessed with a beautiful and mild Sunday, the kind that promises spring is just around the corner. A spicy, tangy soup works well on sunny-but-still-cold days like these, not too heavy but still warming. This recipe is called chili but instead of being a stew-like combo of beef and beans, it’s a brightly spiced green vegetable soup. And it comes together in just 30 minutes, a simple recipe for a quick and delicious dinner.

For my easy supper, I subbed the chicken out for a vegetarian version, replacing it with zucchini, and added some black beans for additional body and protein. The combination of cumin, oregano, fresh cilantro, and lime really seals in the tangy kick. The result is delicious and just feels good eating. For a little more texture, serve with toasted tortilla slices. Enjoy!

White Chili, adapted from Bon Appétit
Yield: 6 servings
¼ cup olive oil
2 small zucchini, cubed

1 large onion, chopped
1 jalapeño chile, seeds removed, minced
2 garlic cloves, finely chopped
2 teaspoons ground oregano
2 teaspoons ground cumin
4 cups vegetable broth
1 15-oz. can cannellini beans
1 15-oz. can black beans, rinsed well
Black pepper

3 cups fresh spinach
1 bunch fresh cilantro
2 tablespoons fresh lime juice
Lime wedges

Heat the oil in a small stockpot over medium heat. Add the zucchini, onion, and chile and cook, stirring often, until vegetables are softened and translucent, 8 to 10 minutes. Add the garlic and continue to cook until it becomes fragrant, about 2 minutes more. Add the oregano and cumin and cook for another minute. Add in the vegetable broth and beans (with white bean liquid) and bring to a simmer. Season with salt and pepper and cook, covered, until the vegetables are tender and liquid is slightly thickened, about 20 minutes. Stir in the spinach and a handful of chopped cilantro to wilt, then season with lime juice and more salt and pepper. Garnish with additional cilantro and serve with lime wedges.

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