White Bean Chili

This flavor-packed soup is a simple meatless meal sure to please vegetarians and omnivores alike.
Prep Time5 mins
Cook Time22 mins
Total Time27 mins
Course: Soup
Cuisine: American
Keyword: Vegetarian
Servings: 3
Author: Kelli


  • 2 tsp olive oil
  • 2 cloves garlic minced
  • 1 poblano pepper diced with seeds removed
  • 1 medium sweet potato diced
  • 1 ¼ tsp ground coriander
  • 1 ¼ tsp ground cumin
  • ½ tsp smoked paprika
  • ¼ cup quinoa
  • 1 15- oz can cannellini beans drained and rinsed
  • 2 cups vegetable broth
  • 1 cup water
  • 5 ounces baby spinach roughly chopped
  • Salt and pepper to taste
  • ½ lemon quartered
  • ¼ cup Greek yogurt
  • 1 tbsp water


  • In a large pot, heat 2 tsp olive oil over medium-high heat until hot. Add garlic, sweet potato, and diced poblano pepper (option to save some of the pepper for garnish). Cook 4-5 minutes or until softened.
  • Add coriander, cumin, paprika, and quinoa to the pot. Stir frequently for 1-2 minutes or until fragrant.
  • Next, add beans, vegetable broth, and water. Bring to a boil, then reduce to medium-low and simmer for 10 minutes. Add salt and pepper to taste. After 10 minutes, add spinach and cook another 4-5 minutes or until quinoa is fluffy and spinach has wilted. Taste and adjust seasonings.
  • While soup is simmering, combine Greek yogurt, juice from the lemon, 1 tablespoon water, and a pinch of salt and pepper.
  • Divide soup evenly between 2-3 bowls. Top with lemon yogurt mixture and remaining diced pepper pieces. Enjoy!


Adapted from Winter Cooking with Blue Apron