Meatless Monday: Artichoke & Navy Bean Chili

As temperatures cool down, this hearty dinner warms you up.


Welcome to Meatless Monday, a column in the spirit of the Meatless Monday initiative, which promotes going without meat one day a week to reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity.

Here we'll share favorite recipes in which vegetables are the main attraction. Tonight's healthy dinner recipe is a new spin on a classic, soulful dish:

Artichoke & Navy Bean Chili


2 tsp olive oil
½ cup onion, chopped
1 15-oz can navy or great Northern beans, rinsed and drained
1 potato, peeled and diced
½ cup canned artichoke hearts, chopped
1 4-oz can green chilies, chopped
1 tsp garlic, minced
1 tsp dried oregano
1 tsp ground cumin
Pinch of ground chipotle pepper
2 Tbsp lime juice 
1 cup low sodium vegetable broth


1. Place olive oil in a soup pot over medium-low heat. Add onion and cook 5 minutes, or until softened.

2. Add beans, potatoes and artichoke hearts. Season with the chilies, garlic, oregano, cumin, chipotle pepper and lime juice.

3. Add the vegetable broth, turn heat up to medium-high and bring to a boil. Reduce heat to low and simmer 10-15 minutes, or until potato is cooked through.

4. Remove from heat, serve in bowls, garnish with salsa (if desired) and enjoy.


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