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Nutritional Info
  • Amount Per Serving
  • Calories: 119.4
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 294.3 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 7.0 g
  • Protein: 7.9 g

View full nutritional breakdown of Low Sodium Vegetarian White Bean Chili calories by ingredient
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Low Sodium Vegetarian White Bean Chili


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Introduction

This healthy low-sodium recipe is very easy to prepare. This healthy low-sodium recipe is very easy to prepare.

Ingredients

    3 cups white beans (navy, great northern, cannellini)1 Onion, chopped2 cloves garlic, minced4 ounces chopped chiles2 teaspoon Oregano1 1/2 teaspoon Cumin1/4 teaspoon Ground Cloves1/4 teaspoon Cayenne2 quarts (8 cups) water

Directions

Simply combine all of the ingredients in a large pot and gently simmer for 60 minutes.

Serves 6.





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Member Ratings For This Recipe



  • 10 of 10 people found this review helpful
    Have this in the crock pot on high. Plan to turn down after an hour and leave on low all day till grandbabies are ready to eat ;>) I used 1 lb of dry beans which I think is the key to success with this recipe but then I am old and used to cooking from scratch - 2/7/09

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  • Bad
    9 of 11 people found this review helpful
    Way to watery I couldn't even eat it I tripled check this recipe to make sure I made it right. I feel it needs tomato in order to make it a better chili. - 5/19/09

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  • Good
    6 of 6 people found this review helpful
    I think the key to this recipe is that you need to start with dried beans. I used Anasazi dried beans. I cooked them for 45 minutes first & then added the other ingredients & cooked for another 45 minutes. I added ch. celery, 3 Tbsp. BBQ sauce, 1/2 cup of pulled pork & doubled the seasonings. - 8/10/09

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  • Incredible!
    6 of 8 people found this review helpful
    I had to change this recipe to love it. I used half the amount of water, which also decreased cooking time. I used canned beans (two) and drained the liquid. Note: Using canned beans hikes up the sodium A LOT! I added about 1-2 tbsps of ketchup and it was perfect! I could eat this everyday. - 7/12/09

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  • Bad
    5 of 6 people found this review helpful
    This recipe should be taken out of the meal planners. The proportions are way off, leaving a watery soup. - 7/18/09

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  • Good
    5 of 5 people found this review helpful
    I was pleasantly surprised at how good this tasted. I did add more spices, the ones I usually add - while still trying to maintain low sodium. I didn't drain all of the liquid from the beans, and I didn't use all of the water.

    I've made it twice now and will make it at least once a month. - 5/25/09

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  • Good
    5 of 5 people found this review helpful
    This was very tasty. I didn't have any chilis and added green salsa instead. Also added some chili powder as I feel the spicier the better. It was a little watery, more on the thick soup side, but I thought it was great for lunch and will definitely make again. - 5/13/09

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  • O.K.
    5 of 5 people found this review helpful
    I read the comments while this was cooking. It was on the menu for lunch. I'm not into chili,but, I was willing to give it a try. It's not chili, too watery. I took top off of pot, mashed some beans, and added spinach (fresh). It thickened up bit. It's a soup. Not too good. - 3/27/09

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  • Very Good
    4 of 4 people found this review helpful
    I enjoyed this recipe. I even gave some to a friend and she liked it. I used dry beans and cooked it for alonger period of time and cooked most of the water out of it. Delicous, I will make this again. - 7/31/09

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  • O.K.
    4 of 4 people found this review helpful
    I made this last night. Had not read the comments. I used 3 cups of Chicken broth and maybe 3 cups of water and I thought... this does not look anything like Chili. Added another can of beans and cooked for a long time. It finally thickened up. Added diced chicken. Better the next day! - 3/11/09

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  • Incredible!
    4 of 5 people found this review helpful
    great recipe my husband and I have it quite often,thanks - 1/6/09

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  • Good
    4 of 4 people found this review helpful
    It was not what I expected. I did heat the garlic and onion in a very small amount of olive oil first, and I cut back on the amount water. Next time I will probably cut back even more. The flavor was really good though. - 5/18/08

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  • Bad
    3 of 7 people found this review helpful
    :p
    PLEASE take it off the menu plan. I too thought I'd done something wrong. Unfortunate waste of money. Even as a "bean soup" it is sadly lacking. - 10/24/09

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  • Very Good
    3 of 3 people found this review helpful
    I started with dry navy beans and soaked them overnight. And I used less water than recipe calls for, because I could see when measuring 8 cups was going to be too much. I went a little heavier on the spices. Easy to make..I used the brown rice setting on my digital rice cooker. - 7/28/09

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  • Very Good
    3 of 3 people found this review helpful
    I really liked this. I made it with canned beans and no added water. I poured off most of the liquid form the beans. I made it in a slow cooker. I really enjoyed the unusual seasonings. I would make it again. - 6/2/09

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  • Bad
    3 of 6 people found this review helpful
    Very watery!!!!! Drinking water would have been more satisfying. Will try completely different recipe for a more authentic chili - 2/18/09

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  • Very Good
    3 of 3 people found this review helpful
    This is a good base reciepe. I changed it a little bit because I can't take real hot stuff. I didn't use the cloves, cayenne pepper, or the chiles. I added 8oz. of no added salt tomato sauce and maybe 2tsp. chili powder. I also used some sea salt. It came out great. I will use this reciepe again. - 10/2/07

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  • O.K.
    2 of 2 people found this review helpful
    Since I wanted chili, not soup, I used about a quarter of the water called for, and while the flavor was good, it was so spicy/hot I could barely eat it! I had to use sour cream to cool it off. It may have been so spicy because of the chili substitution I made, so I will add less chilis next time. - 12/22/09

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  • 2 of 2 people found this review helpful
    Since I'm a vegetarian this recipe got my attention. I have to say I'm not a fan of cumin but I tried it anyway. It was a bit strong for me so I tried it again without cumin and added extra garlic and liked it much better. - 11/17/09

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  • Very Good
    2 of 2 people found this review helpful
    I used canned beans and realized afterwards I should have used dried ones. But I just added one package of taco seasoning mix and made it into bean soup - and my goodness was it delicious. And SO easy, especially if you use canned beans and make soup of it. this is something I'll make again. - 10/19/09

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  • Bad
    2 of 5 people found this review helpful
    Going 'low sodium' isn't worth it when you end up not liking it and therefore not eating it. - 2/20/09

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  • 1 of 1 people found this review helpful
    It was good...added more spices but cut the water down. when the beans cooked fully I smashed up some of them in the pot and it made it a bit more creamier. - 12/21/09

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  • O.K.
    1 of 2 people found this review helpful
    I made this after reading the ratings. I cut back on the water and added cornstarch to thicken. I didn't want to eat a chili soup. It was very flavourful I also added chicken breast strips. - 11/30/09

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  • 1 of 2 people found this review helpful
    i've tried this twice now, and it's not so good. please take it out of the meal planner. thanks. - 9/13/09

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  • Good
    1 of 1 people found this review helpful
    Good idea, but not enough flavor for me. I used dry beans, added a can of tomatoes, some diced bell peppers, and a few other spices (onion powder, garlic powder, chili powder), and only used 4 cups of water. Turned out very flavorful and filling! - 8/8/09

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