Leftover Veggies & Pantry Staples Star in This Low-Waste Recipe from Deliciously Ella 

This recipe is part of our recipe series with Deliciously Ella — see more recipes here

Aiming to cut down on food waste this Earth Month? 

So is Ella Mills, entrepreneur, bestselling author, and founder of the plant-based company Deliciously Ella. In honor of Earth Month, Mills set out to develop a throw-it-together dish that ticked three boxes: It had to be cozy enough for those still-chilly spring evenings, family-friendly for her kiddos, and it would, ideally, help her use up a few food scraps instead of tossing them in the trash. 

Mills landed on a creamy white bean chili that she describes as “pure comfort in a bowl — hearty, wholesome, and full of flavor.” For a fresh take on the classic red chili, she used silky cannellini and butter beans (two pantry staples she always has on hand), then finished things off with sliced avocado, a squeeze of lime, and plenty of fresh cilantro. 

“It’s a brilliant low-waste recipe, built around store cupboard staples like beans, herbs, and spices,” Mills says. “It’s also ideal for using up whatever leafy greens you have on hand — I used kale, but spinach, chard, or even broccoli stems would be just as delicious.” 

Deliciously Ella’s Low-Waste Creamy White Bean Chili 

Yield: 4 servings 
Active time: 10 minutes 
Total time: 55 minutes

Ingredients: 

2 tablespoons olive oil
4 cloves garlic, crushed
1 teaspoon cumin seeds
1 teaspoon dried oregano
½ teaspoon coriander seeds, crushed
½-1 teaspoon cayenne pepper
2 bay leaves
2 brown onions, thinly sliced
2 green peppers, thinly sliced
1 can (about 15 ounces) butter beans 
1 can (about 15 ounces) cannellini beans 
1 bag kale (about 7 ounces), roughly sliced
2-3 limes, juiced
1 handful cilantro, stalks finely chopped & leaves roughly chopped
2 avocados, diced
1 pinch of dried red chile flakes
Drizzle of olive oil
Flaky sea salt & black pepper, to taste

Instructions: 

Warm the olive oil in a shallow Dutch oven set over medium-low heat. Add the garlic, cumin seeds, oregano, coriander seeds, cayenne pepper, and bay leaves. Cook for 3-4 minutes until fragrant.

Add the onion, peppers, and a pinch of salt. Cook for 25-30 minutes, or until caramelized.

Stir in both the beans, along with the liquid from the jar. Cover and simmer for 15-20 minutes.

To make the slaw, add half of the kale to a bowl, squeeze over the juice of 1 lime, and add a generous pinch of salt; gently massage to soften the leaves. Set aside a handful of coriander leaves to garnish, then add the rest to the slaw, followed by the avocado.

Once the beans are cooked, stir in the remaining kale until wilted, about 2-3 minutes. Squeeze over the remaining lime juice.

To serve, divide into bowls and top with some slaw, cilantro, and a pinch of dried red chile flakes.

Tips from Ella: 

• “This chili is delicious with steamed rice or quinoa!”
• “This recipe freezes well (without the garnishes), so why not make a double batch and freeze half for later?”