White Bean and Apple Chili

Warm up with a comforting bowl of White Bean and Apple Chili, a unique twist on a classic dish that combines hearty cannellini beans with the subtle sweetness of Granny Smith apples. This one-pot recipe is as nourishing as it is flavorful, with a blend of savory vegetables, warm spices like cumin, smoked paprika, and cinnamon, and a touch of maple syrup for natural sweetness. The apples lend a hint of fruity brightness that sets this chili apart, making it perfect for autumn or any time you crave a cozy meal. Ready in just 45 minutes and loaded with wholesome ingredients, this chili is ideal for busy weeknights or meal prepping. Garnish with fresh parsley or cilantro for a vibrant finish and savor each spoonful of this satisfying, gluten-free dish that’s packed with bold, unexpected flavors.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 stalks celery, diced
• 1 large carrot, peeled and diced
• 2 medium Granny Smith apples, peeled, cored, and diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground cinnamon
• 1.5 teaspoons chili powder
• 2 15-ounce cans cannellini beans, rinsed and drained
• 3 cups vegetable or chicken broth
• 1 15-ounce can diced tomatoes, with juice
• 1 tablespoon maple syrup
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley or cilantro, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic, celery, and carrot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables start to soften.

Step 4

Add the diced apples and cook for another 3 minutes.

Step 5

Sprinkle the cumin, smoked paprika, cinnamon, and chili powder over the vegetables and apples. Stir well to coat everything in the spices, and cook for 1 minute to toast the spices.

Step 6

Add the cannellini beans, vegetable/chicken broth, and diced tomatoes (including their juice) to the pot. Stir to combine.

Step 7

Bring the mixture to a boil, then lower the heat to maintain a gentle simmer. Cover the pot and cook for 15 minutes, stirring occasionally to prevent sticking.

Step 8

Stir in the maple syrup, salt, and black pepper. Taste and adjust seasoning as needed.

Step 9

Remove the chili from heat and let it sit for 5 minutes before serving.

Step 10

Ladle the chili into bowls and garnish with chopped fresh parsley or cilantro, if desired. Serve warm.

Nutrition Facts

Serving size	(2677.7g)

Amount per serving	% Daily Value*
Calories	1435.1

Total Fat 35.1g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 5196.7mg	0%
Total Carbohydrate 236.2g	0%
Dietary Fiber 60.6g	0%
Total Sugars 69.4g
Protein 58.4g	0%

Vitamin D 0IU	0%
Calcium 642.8mg	0%
Iron 19.9mg	0%
Potassium 4757.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.1%

Protein: 15.6%

Carbs: 63.2%