Using protein-packed, pantry-friendly ingredients, this 30-minute recipe is quick and easy to make, perfect for all your meal preps!
01
Heat the olive oil in a pot. Add the onion, garlic, and jalapeños. Cook until softened.
02
Add the cumin, chili powder, paprika, salt, and pepper and cook for 1 minute more.
03
Add the cannellini beans, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then simmer for 20 minutes.
04
Stir in the cilantro and lime juice.
05
Serve the chili hot with your favorite toppings.
- Puree half of the chili in a blender before returning it to the pot. - Add 1 or 2 peeled potatoes to the soup while it's simmering.