White Bean and Apple Chili
Warm up with a comforting bowl of White Bean and Apple Chili, a unique twist on a classic dish that combines hearty cannellini beans with the subtle sweetness of Granny Smith apples. This one-pot recipe is as nourishing as it is flavorful, with a blend of savory vegetables, warm spices like cumin, smoked paprika, and cinnamon, and a touch of maple syrup for natural sweetness. The apples lend a hint of fruity brightness that sets this chili apart, making it perfect for autumn or any time you crave a cozy meal. Ready in just 45 minutes and loaded with wholesome ingredients, this chili is ideal for busy weeknights or meal prepping. Garnish with fresh parsley or cilantro for a vibrant finish and savor each spoonful of this satisfying, gluten-free dish that’s packed with bold, unexpected flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 1 large carrot, peeled and diced
- 2 medium Granny Smith apples, peeled, cored, and diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cinnamon
- 1.5 teaspoons chili powder
- 2 15-ounce cans cannellini beans, rinsed and drained
- 3 cups vegetable or chicken broth
- 1 15-ounce can diced tomatoes, with juice
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley or cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, celery, and carrot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables start to soften.
Add the diced apples and cook for another 3 minutes.
Sprinkle the cumin, smoked paprika, cinnamon, and chili powder over the vegetables and apples. Stir well to coat everything in the spices, and cook for 1 minute to toast the spices.
Add the cannellini beans, vegetable/chicken broth, and diced tomatoes (including their juice) to the pot. Stir to combine.
Bring the mixture to a boil, then lower the heat to maintain a gentle simmer. Cover the pot and cook for 15 minutes, stirring occasionally to prevent sticking.
Stir in the maple syrup, salt, and black pepper. Taste and adjust seasoning as needed.
Remove the chili from heat and let it sit for 5 minutes before serving.
Ladle the chili into bowls and garnish with chopped fresh parsley or cilantro, if desired. Serve warm.
Nutrition Facts
Calories |
1435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5197 mg | 226% | |
| Total Carbohydrate | 236.2 g | 86% | |
| Dietary Fiber | 60.6 g | 216% | |
| Total Sugars | 69.4 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 643 mg | 49% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 4757 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
