Fresh Anaheim (or poblano) chiles add mild heat to this classic white bean chili and contribute lots of smoky flavor. Quinoa adds body to the chili, while diced zucchini provides pretty flecks of green and increases the veggie content.”

Ingredients

  • ¼ cup avocado oil or canola oil
  • 2 cups chopped seeded Anaheim or poblano chiles (about 3)
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • ½ cup quinoa, rinsed
  • 4 teaspoons dried oregano
  • 4 teaspoons ground cumin
  • 1 teaspoon salt
  • ½ teaspoon ground coriander
  • ½ teaspoon ground pepper
  • 4 cups low-sodium vegetable broth
  • 2 (15 ounce) cans no-salt-added white beans, rinsed
  • 1 large zucchini, diced (about 3 cups)
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons lime juice, plus wedges for serving

Directions

  • 1Heat oil in a large pot over medium heat. Add chiles, onion and garlic. Cook, stirring, until the vegetables are softened, 5 to 7 minutes. Add quinoa, oregano, cumin, salt, coriander and pepper; cook, stirring, until aromatic, about 1 minute. Stir in broth and beans. Bring to a boil. Reduce heat to a simmer. Partially cover and cook, stirring occasionally, for 20 minutes. Add zucchini; cover and continue cooking until the zucchini is soft and the chili has thickened, 10 to 15 minutes more. Stir in cilantro and lime juice. Serve with lime wedges, if desired.