Zesty White Bean Chili - Forks Over Knives

Name: Zesty White Bean Chili - Forks Over Knives
Ingredients: 3 bell peppers (red, orange, and/or green), cored and cut into ½-inch dice (3 cups); 1 medium onion, cut into ¼-inch dice (2 cups); 3 celery stalks, cut into ½-inch dice (1½ cups); 2 medium carrots, roughly chopped into ¼-inch pieces (1 cup); 12 cloves garlic, minced; 2 teaspoons ground cumin; 2 teaspoons dried oregano; 2 (15-ounce) cans diced tomatoes (3 cups); 2 tablespoons salt-free chili powder; 2 tablespoons paprika; 3 (15-ounce) cans cannellini beans, rinsed and drained (4½ cups); 1 cup fresh or frozen corn; 2 tablespoons white wine vinegar; 1 tablespoon fresh lemon juice; ¼ cup finely chopped fresh cilantro, divided; ⅓ teaspoon sea salt

www.forksoverknives.com

Corn and carrots give this flavorful, veggie-packed white bean chili a hint of sweetness. Sweeter still, it comes together in one pot and less than an hour.

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Ingredients

3 bell peppers (red, orange, and/or green), cored and cut into ½-inch dice (3 cups)
1 medium onion, cut into ¼-inch dice (2 cups)
3 celery stalks, cut into ½-inch dice (1½ cups)
2 medium carrots, roughly chopped into ¼-inch pieces (1 cup)
12 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
2 (15-ounce) cans diced tomatoes (3 cups)
2 tablespoons salt-free chili powder
2 tablespoons paprika
3 (15-ounce) cans cannellini beans, rinsed and drained (4½ cups)
1 cup fresh or frozen corn
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
¼ cup finely chopped fresh cilantro, divided
⅓ teaspoon sea salt