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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 107.6
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 311.8 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 4.6 g
  • Protein: 4.9 g

View full nutritional breakdown of White Bean Chili calories by ingredient
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White Bean Chili

Submitted by: AMYBURNS1999

Introduction

My 12 year old loves making this recipe. I recommend using vegan friendly options when available and adjust the bouillon granules to your liking, or better yet, use vegetable stock that you've made! My 12 year old loves making this recipe. I recommend using vegan friendly options when available and adjust the bouillon granules to your liking, or better yet, use vegetable stock that you've made!
Number of Servings: 6

Ingredients

    1 1/2 cups dried Northern Beans
    1 tbsp olive oil
    1 cup onion choppped
    1 cup celery chopped
    1/2 cup canned green chili peppers
    4 cups water or vegetable stock
    4 tsp vegetable bouillon granules or skip if using stock
    1 tsp dried parsley
    1 tsp dried thyme
    1 tbsp cumin or cumin seed
    1/4 tsp cayenne or red pepper
    2 tsp soy sauce (vegan friendly)

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Directions

Please note the prep time does not include soaking the beans overnight or cooking them yourself. If you want, use 2 cans and rinse them out well but please understand that using dried beans is economical and better for the environment-we aren't throwing out tin cans.

Cook the beans or open and drain 2 cans of beans. Saute the onions and celery until translucent. (You can omit the oil and use some water from your cooking beans if you want to cut down on fat and caloric intake.) Stir in the water, bouillon granules/vegetable stock, chili peppers, spices and soy sauce. Bring to a boil and simmer for 1 hour. Use your hand held potato masher and mash about 1/2 the beans for thickness. Serve with a fresh loaf of vegan friendly French Bread and you have a hearty family meal.

*My entire family loves this recipe. This is flavorfull and inexpensive. I almost always have everything on hand to make this dish. If you are uncomfortable with the thought of cooking dried beans, there are many web-sites you can go to that explain just how to cook beans. It's easy and quite honestly, better for you.

Number of Servings: 6

Recipe submitted by SparkPeople user AMYBURNS1999.






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Member Ratings For This Recipe


  • Very Good
    2 of 2 people found this review helpful
    So, okay, it's only "chili-esque", but it's very satisfying and flavorful (though I did add jalapeno sauce). Also, a bit of sour cream adds a nice smoothness and "bulk" too (not for vegans, but I'm sure there's a substitute). Definitely a keeper though. - 3/13/09

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  • Incredible!
    2 of 2 people found this review helpful
    Yay! Fantastic low cal, easy vegan recipe. Very harty and very tasty. - 2/3/09

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  • Incredible!
    2 of 2 people found this review helpful
    Thanks for such a great recipe! I loved that almost all of the ingredients were already in my pantry! I only had to buy the beans and green chilies.

    It was a great kick to it. - 9/28/08

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  • Incredible!
    2 of 2 people found this review helpful
    I used the dried beans and cooked it in the crock pot. My DD5 even asked for more! - 7/21/08

    Reply from AMYBURNS1999 (7/28/08)
    Thank you for trying one of our family favorites. I hope it becomes one of your favorites too!


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  • Very Good
    1 of 1 people found this review helpful
    I really liked this recipe, I had it for lunch 3 days in a row and didn't get tired of it. - 1/22/09

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  • LOVED this recipe. I used can beans because I haven't reached the point of planning meals ahead of time yet. I did not get much out of this so I made elbow macaroni and my husband and I both covered the macaroni with the chili. I also added corn. Was great but next time I'll make more. - 2/15/12

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  • Very yummy! I added some TVP granules to it to pump up the protein and texture. I will definitely make this again! - 1/5/11

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  • Sounds great! - 7/30/10

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  • I added more beans and cooked soup a little longer, very good! - 5/16/10

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  • We added some chicken pulled off of a leftover roasted chicken and a 3rd can of beans because we aren't vegetarian and like a thick chili. It turned out great. Even my picky 16 y.o. liked it! - 1/10/10

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  • Nice flavor. The spices work really well together. I did add some diced carrots for extra color and 1 lb of ground turkey for my meat-lover DH. - 1/6/10

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  • Hubby really liked it. I guess by calling it chili I expected it to be a thicker soup. It was very brothy and didn't appear very appetizing. I might try it again but add more beans. - 1/8/09

    Reply from AMYBURNS1999 (1/9/09)
    Let us know how it works out! You can't go wrong with adding more beans, at least not in my family.


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  • Great recipe! I omitted the cayenne pepper so my 3 y/o would eat it. It was still very tasty. Thanks for sharing. - 9/30/08

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  • DELICIOUS AND FILLING. I WILL DEFINATELY SERVE THIS RECIPE AGAIN. - 9/10/08

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  • This was so tasty and filling. - 8/22/08

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