Chunky White Bean Chili

It wasn't particularly cold today. In fact, it was unseasonably warm today. But for some reason, on my drive home, I was craving chili. I didn't have all the ingredients on hand for my Quinoa Chili but I did have enough ingredients to think up a new recipe. I've been meaning to find a recipe for a White Bean Chili for a while and so today, I decided to cook something up with what I had at home ... and for a first attempt, it came out really good. Tony loved it enough that he wants to take leftovers for lunch :)

Chunky White Bean Chili

Prep Time: 20-25 min

Ingredients (4 Servings):

1. 1 cup white Quinoa, rinsed and drained
2. 2 x 15oz cans of Butter Beans, drained and rinsed
3. 2 Russet Potatoes, diced
4. 3 tbsp Dried Minced Onions (or a medium white onion, diced)
5. 1 tbsp Minced Garlic
6. 2 tbsp Dried Cilantro
7. 6 cups of Water or Home-made Vegetable Broth
8. 2 cubes Knorr Vegetarian Vegetable Bouillon 
9. Salt & Pepper, to taste

Directions:

Bring water or broth to boil in a deep pot. Add all ingredients, bring to a boil and simmer for 15-20 min until potatoes are tender and the Quinoa releases its germ rings. Taste test for salt/pepper. Serve simmering hot!! 

Non-Chunky :) White Bean Chili, with extra broth, if you like it soupy!

Nutrition Facts (Per Serving)*: Calories 440 (Fat Calories 36)

Total Fat 4.0 g; Cholesterol 0 g; Carbohydrates 82.6 g; Dietary Fiber 12.8 g; Sugars 3.3 g; Protein 20.2 g

* Nutrition facts are provided for the water option as vegetable broth calorie content can vary.