All it takes is 30 minutes and one pan.
Ingredients
1bunch fresh cilantro sprigs
2Tbsp.
onion)
1medium-size jalapeno chile, seeded and chopped (1 Tbsp.)
Credit: Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christine Keely
minced garlic (from 2 garlic cloves)
3Tbsp.
tomato paste
2(15-oz.)
cans no-salt-added great Northern beans, drained and rinsed
1(14 1/2-oz.)
can fire-roasted diced tomatoes, undrained
34cup lower-sodium vegetable broth
2tsp.
Heat oil in a large cast-iron skillet over medium-high.
Add mushrooms, and cook, stirring occasionally, until browned, about 5 minutes.
Stir in cilantro stems, bell pepper, onion, jalapeno, and garlic.
Cook, stirring often, until vegetables are tender, about 6 minutes.
Stir in tomato paste; cook, stirring constantly, until caramelized, about 1 minute.
Stir in beans, tomatoes, broth, cumin, coriander, and salt.
Divide chili evenly among 4 bowls.
Top evenly with reserved cilantro leaves, cheese, avocado, and lime wedges.
