Hearty Three Bean White Chili
"Cannellini beans, pinto beans, and chickpeas join forces in this white chili that's a nice change of pace from your standard chili. I love the warming combo of spices, and in my book, there's no better winter meal than a bowl of this stuff topped with perfectly ripe avocado and a squeeze of lime...."
INGREDIENTS
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1 tablespoon olive oil
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1medium yellow onion, chopped (about 2 cups)
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1 1/2 teaspoons dried oregano
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3 cloves garlic, minced (about 1 tablespoon)
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4 cups low-sodium vegetable broth
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1 (15-ounce) can cannellini beans (also known as white kidney beans), drained
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1 (15-ounce) can chickpeas(also known as garbanzobeans), drained
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1 (15-ounce) canpinto beans, drained
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2 (4-ounce cans) diced mild green fire-roasted chilies
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2 teaspoons ground cumin
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1/4 teaspoon ground cloves
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1/4 teaspoon cayenne pepper
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1/2 teaspoon kosher salt (plus more to taste if desired)
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Lime wedges for squeezing over the top
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Fresh cilantro
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Diced avocado
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Shredded jack or cheddar cheese (if not vegan; or vegan cheese)
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