Hearty White Bean & Avocado Chili

This warming, dairy-free chili delivers deep comfort in every spoonful, blending tender white beans with a rich, smoky broth that is intensely satisfying. Creamy avocado chunks melt into the stew, adding a luxurious texture and fresh counterpoint to the robust flavors. This hearty meal is perfect for a cozy evening, served with a sprinkle of fresh herbs for an aromatic finish.

Cooking time: 50 min · Difficulty: Easy · Servings: 2 · Cuisine: American · Category: Main Course

Ingredients

• 15 milliliters Olive oil
• 100 grams Yellow onion, finely diced
• 10 grams Garlic, minced
• 80 grams Green bell pepper, diced
• 10 grams Chili powder
• 5 grams Ground cumin
• 3 grams Smoked paprika
• 2 grams Dried oregano
• 400 grams (undrained) Canned diced tomatoes
• 400 grams Canned cannellini beans, rinsed and drained
• 400 milliliters Vegetable broth
• 1 large (200 grams) Avocado, ripe
• 10 grams Fresh cilantro, chopped, for garnish
• 2 wedges Lime wedges, for serving
• 3 grams Salt
• 1 gram Black pepper

Instructions

1. Heat 15 milliliters of olive oil in a large pot or Dutch oven over medium heat.
2. Add 100 grams of finely diced yellow onion and sauté for 5-7 minutes until softened and translucent.
3. Stir in 10 grams of minced garlic and 80 grams of diced green bell pepper, cooking for another 3-4 minutes until slightly tender.
4. Add 10 grams of chili powder, 5 grams of ground cumin, 3 grams of smoked paprika, and 2 grams of dried oregano to the pot, stirring constantly for 1 minute until fragrant.
5. Pour in 400 grams of undrained canned diced tomatoes, 400 grams of rinsed and drained cannellini beans, and 400 milliliters of vegetable broth.
6. Bring the chili to a gentle simmer, then reduce the heat to low, cover, and cook for at least 25 minutes, stirring occasionally, allowing the flavors to meld.
7. Season the chili with 3 grams of salt and 1 gram of black pepper, adjusting to your preference.
8. While the chili simmers, halve and pit the ripe avocado, then scoop out the flesh and cut it into 1-2 centimeter chunks.
9. Stir the avocado chunks directly into the chili during the last 5 minutes of cooking, allowing them to gently warm and slightly soften.
10. Ladle the hearty white bean and avocado chili into two serving bowls.
11. Garnish generously with 10 grams of fresh chopped cilantro.
12. Serve immediately with a lime wedge on the side for an extra burst of freshness.

Nutrition (per serving)

Calories: 490 · Protein: 18g · Carbs: 60g · Saturated fat: 3g · Unsaturated fat: 20g · Fiber: 20g · Sugars: 12g · Sodium: 950mg

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