Ingredients
1 15-ounce can fire-roasted diced tomatoes, drained
1 tablespoon olive oil
1/2 white onion
1 4-ounce can chopped green chiles
1 15-ounce can corn
2 cloves garlic
1-1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon sugar
1/8 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 tablespoon chili powder
2 cups vegetable broth
3 cans white beans (navy, Cannellini or white kidney beans)
Optional toppings: shredded white cheddar cheese, sliced scallions, fresh cilantro
Instructions
- Dice white onion into small chunks.
- Mince garlic.
- Heat the olive oil in a large pot over medium heat.
- Add onions and cook until softened, about 5 minutes.
- Add chiles, garlic, cumin, oregano, sugar, cloves, red pepper, chili powder, and diced tomatoes.
- Add broth and corn, bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes.
- Add in beans and simmer for 10-15 minutes. Season to taste with salt and pepper.
Notes
When it’s time to serve, set out a bowl of shredded white cheddar cheese, sliced scallions, and fresh cilantro—especially in river camp, these added touches make the meal memorably delicious. Cornbread is a great side dish and can serve as the base for the chili or be crumbled on top. Adding the cornbread to the bowl cuts down on camp dishes!
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4
- Calories: 336
- Sugar: 15.9 g
- Sodium: 740.5 mg
- Fat: 7.1 g
- Carbohydrates: 60.3 g
- Protein: 14.2 g
- Cholesterol: 0 mg