Recipe Source: Click n’ Cook & USA Pulses
Photo Credit: USA Pulses
Nutrition Tip
Did you know that cannellini beans are a legume and source of protein and dietary fiber, which can be helpful for appetite control, blood sugar control, and for gut health?
Nutrition Per Serving
Calories: 311
Protein: 13 grams
Carbohydrates: 42 grams
Fiber: 11 grams
Fat: 11 grams
Saturated Fat: 2 grams
Sodium: 358 milligrams
Serves: 4
Prep Time: 10 Minutes
Cook Time: 50 Minutes
Ingredients
3 tablespoons olive oil
1 onion, diced
2 poblano peppers de-seeded and diced
3 cloves garlic, minced
1 14.5 oz can low sodium cannellini beans, rinsed and drained
1 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 cup dried green split peas
4 cups low-sodium vegetable broth (or chicken broth or bone broth)
Directions
- In a large pot, heat the oil over medium heat. Add onions and poblanos; cook for 5-7 minutes until onions are translucent and poblanos are soft.
- Add garlic and cook for 2 more minutes. Add cannellini beans, coriander, cumin, and stir for 1 minute. Add split peas and vegetable broth.
- Stir, bring to a boil, then reduce to a low simmer. Cook partially covered for 30-40 minutes until the chili thickens and split peas are tender. Taste and add salt if needed.
- Serve with your favorite toppings.
