Warm up this winter with this hearty pulse-filled chili, perfect for the cold weather days ahead.

Votes: 4
Rating: 4
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Split Pea White Bean Chili
Prep Time10minutes
Cook Time45minutes
Servings: servingsUnits:
Ingredients
Instructions
  1. In a large, heavy-bottomed pot, heat the ghee or oil over medium heat and add the onions, and poblanos. Cook for about 5-7 minutes, until the onions are translucent and the poblanos are soft. Add the garlic and cook for another two minutes. Add the cannellini beans, coriander, cumin, and cook while stirring for about 1 minute. Then add the spilt peas, vegetable broth. Give it a good stir, bring it to a boil, then reduce to a low simmer. Cook partially covered for about 30-40 minutes. The chili should start to reduce and thicken, and the spilt peas will become tender. Taste and add salt if needed (this will depend on how salty your broth is, and it might not be necessary).
  2. While the chili is cooking, make the cilantro yogurt by stirring together all the ingredients for the yogurt in a small bowl.
  3. Divide the chili amongst bowls and add a spoonful of the cilantro yogurt and any other toppings you like.
Notes
Votes: 4
Rating: 4
You:
Rate this recipe!
Yum
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
Share on FacebookTweet about this on TwitterPin on PinterestGoogle+
Split Pea White Bean Chili
Prep Time10minutes
Cook Time45minutes
Servings: servingsUnits:
Ingredients
Instructions
  1. In a large, heavy-bottomed pot, heat the ghee or oil over medium heat and add the onions, and poblanos. Cook for about 5-7 minutes, until the onions are translucent and the poblanos are soft. Add the garlic and cook for another two minutes. Add the cannellini beans, coriander, cumin, and cook while stirring for about 1 minute. Then add the spilt peas, vegetable broth. Give it a good stir, bring it to a boil, then reduce to a low simmer. Cook partially covered for about 30-40 minutes. The chili should start to reduce and thicken, and the spilt peas will become tender. Taste and add salt if needed (this will depend on how salty your broth is, and it might not be necessary).
  2. While the chili is cooking, make the cilantro yogurt by stirring together all the ingredients for the yogurt in a small bowl.
  3. Divide the chili amongst bowls and add a spoonful of the cilantro yogurt and any other toppings you like.
Notes
Comments
  • Bethany Smith

    I wish the nutritional facts were on here 🙁 🙁 🙁

    • Abu Al Muzaffar

      it looks pretty healthy, except the broth which contains a lot of salt & fat and then there’s the 3 table spoon of olive oil, in a 4 serving of four… looks very healthy. Then there’s the avocado for garnish which are good fats and the beans of course (the main calories in he dish). Id say, 100 calories from the oil, 170 calories from the beans, 80 cal from the avocado. Vegetable broth will have almost no caloric value, maybe just a lot of sodium. So i think 1 portion should be approx 350 calories with 16 g of fat, 40 grams carbs (from the beans)…