Fall is arriving and one of my favorite ways to embrace the season is with warm and cozy comfort food! This white bean chilli is the perfect way to welcome the cool weather in a healthier way. This recipe is vegetarian and gluten-free. It can also be made vegan if you just take out the cheese.
2 tablespoons Butter
2 large (2 cups) bell peppers (any color of your choice)
1 large (1 cup) onion
1 cup of spinach
2 cloves fresh garlic (finely chopped)
3 cups vegetable broth
3 15 oz. cans of white beans (drained and rinsed)
1 small jalapeño pepper, chopped
4 tablespoons of light or whipped cream cheese
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried thyme and rosemary leaves
1 teaspoon of paprika
dash salt and pepper to taste (canned beans are salty, so taste first!)
Optional toppings: Shredded cheddar cheese, fresh cilantro
Prepare your veggies by chopping the onion, peppers, jalapeno.
Melt butter in 4-quart saucepan; add peppers, onions and garlic. Cook over medium heat, stirring occasionally, 5-7 minutes or until softened. Add all remaining ingredients except shredded cheese and cilantro. Continue cooking 10-12 minutes or until mixture comes to a full boil.
Reduce heat to low.Cook, stirring occasionally, 45-50 minutes or until mixture is slightly thickened. Remove from heat.
Ladle soup into bowls; top each with shredded cheese and cilantro (optional). Serve and enjoy!