The New York Times

Harissa and White Bean Chili

Name: Harissa and White Bean Chili
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 2 red or orange bell peppers, seeded and diced; 3 packed cups baby spinach; 2 limes, 1 halved, 1 cut into wedges for serving; Full-fat yogurt or sour cream, for serving; 1 avocado, sliced or cubed, for serving; 1/4 cup packed cilantro or parsley leaves and tender stems, roughly chopped or torn, for serving; 1/2 cup crumbled feta or grated Parmesan or mozzarella, for serving; 1 small red onion, diced; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 2 garlic cloves, grated or minced; 2 tablespoons low-sodium soy sauce; 2 jalapeños 1 seeded and diced, 1 sliced into thin rounds for garnish; Kosher salt; 1 10-ounce container cherry or grape tomatoes 1 pint; 1 to 2 tablespoons harissa, depending on heat preference; 2 15-ounce cans white beans, such as cannellini or great Northern, drained and rinsed; Black pepper; 2 cups low-sodium vegetable broth

The key to achieving depth of flavor in this fresh, nontraditional, 30-minute chili recipe is layering ingredients with bold condiments that do most of the work for you. Here, soy sauce and harissa are used to provide umami, spice and heat. Finish the chili as you’d like, topping it with all of the ...

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1,712

30 min

TOTAL TIME

1352

CALORIES

$5.72

PER SERVING