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Vegetarian White Bean Chili

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Servings 6

Ingredients
  

  • 1/2 lg. white onion, diced (about 2 cups)
  • 2 lg. carrots, cut into 1/2" pieces, about 1 cup)
  • 2 15.5 oz. cans cannellini beans, drained and rinsed
  • 1 tbsp ground cumin
  • 1 tsp kosher salt
  • 4 cups low-sodium vegetable broth
  • 1 cup lacinato kale (about 2 oz.), chopped
  • 1/2 cup uncooked white quinoa, rinsed
  • 1 tbsp fresh oregano, chopped

Instructions
 

  • Heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery; cook, stirring occasionally, until vegetables are tender, about 8 minutes. Stir in beans, cumin, and salt; cook, stirring often, until toasted and fragrant, about 3 minutes.
  • Add broth; increase heat to high and bring to boil. Reduce heat to medium-low and simmer until slightly reduced, about 6 minutes Stir in kale and quinoa; cover and cook until kale and quinoa are tender, about 15 minutes. Stir in oregano.