Food Friday – Vegetarian Spinach and White Bean Chili

Nearly a year ago my 16 year-old daughter decided to become a vegetarian.  I admire her dedication to this decision but not always for the food choices she makes.  No, Top Ramen, Kraft Mac-n-Cheese and Cherrios does not make for a HEALTHY vegetarian diet, dear.  So, I am always looking for nutrient dense vegetarian foods that she will eat.  Luckily she likes my Quinoa Salad and this vegetarian chili adapted from a White Chicken Chili recipe:

Vegetarian Spinach and White Bean Chili

  • 1 medium onion, chopped
  • 2-3 cloves garlic crushed
  • 2 tablespoons olive oil
  • 32 oz. box vegetable stock
  • 4 15-ounce cans great northern beans
  • 2 Jalapeños, diced
  • 1-2 teaspoon salt
  • 2 teaspoon dried oregano
  • 2 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper or to taste
  • 1 cup heavy whipping cream
  • 3 cups of fresh spinach, torn or chopped
  • ½ cup sour cream  (garnish)
  • fresh parsley (garnish)

Saute onion and garlic in a large sauce pan.  Add vegetable stock, beans, jalapeños and spices and simmer.  Once thoroughly heated, add cream and stir.  To maintain bright color, add torn spinach just before serving.  Garnish with a dollop of sour cream and sprig of parsley.

I really love the flavor of this chili and it is quick and easy to make.  I think it would taste equally as good with coconut milk and omitting the sour cream if you prefer vegan.  I’d love to hear if anyone tries it!  If you’d like to post a version of this recipe on your blog and need some images, you can license mine for your use on iStockphoto:

Have a healthy and happy weekend!

About 1morecreative

Explorer of the creative side.
This entry was posted in Food Friday, Food Photography, iStockPhoto Images, Recipes and tagged , , , , , , , , . Bookmark the permalink.

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