Description
A play on your classic chili, today we’re making White Bean and Veggie Chili with Salsa Verde. It’s packed with bold flavor, protein, and fiber-rich veggies, and features my favorite squash variety (Delicata!) as a nod to the season. The Salsa Verde takes it up a notch by providing a lovely brightness and tang. This one is pure comfort food with a healthy twist. I hope you try it!
Ingredients
Scale
- 3 tbsp olive oil
- 1 yellow onion, diced
- 3 poblano peppers, seeded and diced
- 1 1/2 tsp salt, divided
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1 1/2 tsp cumin
- 1 tsp coriander
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1 delicata squash, seeded then cut into half moons (Leave the skin on – it will soften)
- 5 1/2 cups low-sodium vegetable broth
- 1 cup charred corn kernels (Frozen works well!)
- 3 cups kale or other dark leafy green, roughly chopped (from about 1 bunch)
- 2 15oz cans white beans
- 1/4 cup greek yogurt or sour cream (I use Forager brand)
- 1 cup salsa verde, plus more for garnish
- Optional toppings: Scallions, avocado, cilantro, cheese, additional salsa verde…
Instructions
- In a large Dutch oven or pot, heat 2 tbsp olive oil over medium heat. Once hot, add the diced onion, poblano peppers, and ½ tsp salt, and sauté until onions are soft and translucent, about 5 minutes. Add in the garlic and spices and cook, stirring, for 1 additional minute. Add in the delicata squash, another ½ tsp salt, and pour in 5 ½ cups veggie broth. Bring to a boil, then reduce heat to medium-low and simmer for 10-15 minutes, until slightly thickened and the squash is almost tender.
- Add in the charred corn, chopped kale, and white beans, and cook for another 5-10 minutes until greens are completely wilted.
- Over low heat, add in 1 cup salsa verde, ¼ cup greek yogurt or sour cream, and another ½ tsp salt. Stir to fully incorporate, then remove from heat to serve. Garnish each serving with desired toppings, such as scallions, cilantro, sliced avocado, cheese, and more salsa verde. Enjoy!
