Camping Meal: Vegetarian White Bean Chili Recipe

Although spicy red chili is our go-to comfort food during the fall, this white bean chili offers a balanced flavor that feels more fitting for summer. It's the perfect blend of spicy, sweet and smoky. If you like the idea of a simple one-pot stew but also want to keep things light, this white bean chili will be right up your alley.Vegetarian White Bean ChiliYield: 4 servingsCook time: 20 minutesRecipe type: VegetarianIngredients1 tablespoon oil1 small onion (a heaping 1/2 cup diced)1 poblano pepper1 yellow bell pepper3 cloves garlic2 teaspoons cumin1 teaspoon coriander1 teaspoon salt2 tablespoons flour14-ounce can broth14-ounce can navy beans8-ounce can corn4-ounce can diced chilies1 cup whole milk1 or 2 limes, quarteredGarnishes: avocado, cilantro, tortilla chips, cheese, etc.DirectionsStep 1Heat the oil in a pot over medium heat. Add the onions, poblano and bell pepper and saute until soft, but not brown.Step 2Add the garlic, cumin, coriander and salt and saute for 30 seconds before adding the flour. Stir so that the flour coats the veggies, then pour in the broth, stirring constantly (this will prevent the flour from clumping).Step 3Add the beans, corn and chilies. Simmer for 10 minutes. Reduce the heat, then stir in the milk.Step 4Serve with a squeeze of lime and top with avocado, tortilla chips, cilantro and cheese.