Vegetarian White Bean Chilli

Welcome to The Fifth Design kitchen! A place where we explore and create some mouth-watering meals for you to be inspired by. We are all about creating and sharing beautiful food here and we hope to be the spark that motivates you to call your friends and invite them round for a mouthwatering feast with lots of belly laughs and soulful connections, leaving with not only a full tummy, but a full heart.

This week's recipe is a flavour sensation! As we move into the colder months, snuggling up on the couch with a warm bowl of comfort food and watching some Netflix has never looked so appealing. To celebrate this feeling, we have created a warming bowl of white bean chilli. A hug in a bowl!

This dish brings together the flavours of Mexico harmonized by fresh chilli, avocado, lime and cilantro (or parsley for all your coriander haters).

We highly recommend pairing this dish with some corn chips or tacos for a fuller flavour experience.

We hope this feast makes your mouth water and your taste buds get excited. Enjoy!

This beautiful dish has been both served and prepared on our Autumn Pink Large Chopping Board. A fun little fact that not many people know, you can use the board for chopping as well as serving the food. The wood is Camphor Laurel, a hard timber which is classically used as a chopping board, and the resin is incredibly strong and durable.

1 tbsp olive oil

1 small yellow onion, diced

3 garlic cloves, minced

1 4oz can green chiles, drained

2 cups vegetable broth

1 tsp dried oregano

1 tsp cumin powder

1 tsp chili powder

½ tsp onion powder

¼ tsp sea salt

¼ tsp black pepper

2 15oz can cannellini beans, drained

1 15oz can navy beans or chickpeas, drained

Optional Toppings

Pepper jack cheese, shredded

Lime wedges

Sliced avocado

Fresh cilantro

Red pepper flakes

Sliced jalapeno

Chips, for serving

Place a large pot or Dutch oven over medium low heat.

Add the olive oil then onion cook for about 6 minutes or until translucent and softened.

Add in garlic and green chiles and cook another minute.

Add vegetable broth and all the seasonings and stir.

Add in all the beans, bring to a boil then reduce to a low simmer.

Cover and cook for about 15 minutes.

Using an immersion blender, blend about ¼ of the mixture for thickness.

Alternatively, you can use a potato masher or fork to crush some of the beans.

Adjust seasonings as needed.

Serve into bowls and add toppings, tastes great with homemade tortilla chips!