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This Italian White Bean Chili is one of those dishes that just warms you from the inside out. It’s packed with flavor, incredibly easy to make, and perfect for a chilly evening. One evening, after a particularly trying day, I decided to throw together whatever I had on hand. The result? This amazing white bean chili! Now it's a staple in our house. Seriously, try it!
What sets this chili apart is its simplicity and the bright, fresh flavors of Italy. Instead of the usual tomatoes and chili powder, this recipe features creamy white beans, aromatic vegetables, fresh herbs, and a hint of lemon for brightness. It's hearty, healthy, and totally satisfying. I think you're going to love it! Also, one of my friends recently told me that this recipe makes them think of their grandma's kitchen, which is seriously flattering!
Whether you're a seasoned chef or a beginner cook, this recipe is foolproof. It's also super versatile – feel free to add other vegetables like kale or spinach, or swap out the white beans for cannellini beans. The possibilities are endless! It's like a blank canvas for your tastebuds! What are you waiting for? Get cooking!
Required Equipments
- Large pot or Dutch oven
- Immersion blender (optional)
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Ladle
Italian White Bean Chili: A Cozy and Flavorful Delight: Frequently Asked Questions
Italian White Bean Chili: A Cozy and Flavorful Delight
Italian White Bean Chili is a hearty and flavorful dish featuring creamy white beans, aromatic vegetables, and fresh herbs in a simple, satisfying broth. This easy-to-make chili is perfect for a cozy weeknight meal.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the vegetables: Dice the onion, carrots, and celery. Mince the garlic and chop the fresh herbs (if using). I always tear up a bit when I dice onions, anyone else?
- Sauté the vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
- Add the broth and beans: Pour in the vegetable broth and add the drained and rinsed white beans. Stir to combine. Season with salt and pepper to taste. Remember, you can always add more seasoning later, but you can't take it away!
- Simmer the chili: Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour, to allow the flavors to meld. The longer it simmers, the better it will taste, trust me.
- Thicken (optional): For a creamier texture, use an immersion blender to partially blend the chili. Alternatively, you can mash some of the beans with a fork. I usally just leave it chunky, I love the texture!
- Add herbs and lemon juice: Stir in the chopped fresh herbs (if using) and lemon juice. Taste and adjust the seasoning as needed. This is where you can really make it your own.
- Serve: Ladle the chili into bowls and garnish with a drizzle of olive oil, a sprinkle of fresh herbs, and a lemon wedge, if desired. Serve hot with crusty bread or a side salad. It's so yummy!
📝 Notes
- For a creamier texture, use an immersion blender to partially blend the chili.
- Garnish with a drizzle of olive oil, a sprinkle of fresh herbs, and a lemon wedge, if desired.
🍎 Nutrition
Calories: 350 kcal
Protein: 20g
Fat: 12g
Carbohydrates: 50g
Fiber: 15g
Calcium: 150mg
