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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 226.6
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 742.9 mg
  • Total Carbs: 36.5 g
  • Dietary Fiber: 11.1 g
  • Protein: 13.2 g

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

Submitted by: CAMILLE-LEON

Introduction

I changed the ingredients and preparation for this SP recipe. I think it is easier to prepare and tastes much better. Most people complained the original recipe is too watery. This one comes out a very nice thick chili.

Note: This recipe is NOT Low Sodium because if you are using canned beans, it has a lot of sodium in it. Be sure to drain all of the liquid from the canned beans and even rinse them. This does not lower the sodium by that much, but it helps. If you really want low sodium, buy dry beans and soak them in preparation for this recipe. Substitute approx 5 cups dry beans.
I changed the ingredients and preparation for this SP recipe. I think it is easier to prepare and tastes much better. Most people complained the original recipe is too watery. This one comes out a very nice thick chili.

Note: This recipe is NOT Low Sodium because if you are using canned beans, it has a lot of sodium in it. Be sure to drain all of the liquid from the canned beans and even rinse them. This does not lower the sodium by that much, but it helps. If you really want low sodium, buy dry beans and soak them in preparation for this recipe. Substitute approx 5 cups dry beans.

Number of Servings: 8

Ingredients

    1 (15 oz) can of White Beans, drained
    1 (15 oz) can of White Kidney Beans, drained
    1 medium white or yellow onion, diced
    3 cloves of garlic, finely chopped
    1/2 green bell pepper, diced
    1/2 (7 oz) can of diced green chilis
    2 tsp Oregano
    1 1/2 tsp Cumin
    1/4 tsp Ground Cloves
    1/4 tsp Cayenne Pepper
    1 oz of Fire Roasted Red Pepper, chopped
    2-3 cups of water (start with 2 cups and see if you need more)
    2 tbsp. ketchup



Directions

Gently sautee chopped onion, garlic and green bell pepper until tender. Add all the rest of the ingredients, stir, and cover. Cook on a low simmer for 30-45 minutes, stirring 10 minutes or so. Check consistency and add a little water if it gets too thick.

Note: to lower sodium by a lot, use dry beans that have been soaked instead.

Serves 8. (approx. 1 cup serving size)

Number of Servings: 8

Recipe submitted by SparkPeople user CAMILLE-LEON.






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Member Ratings For This Recipe


  • Good
    1 of 1 people found this review helpful
    I made this tonight, and my mom and daughter liked it. I thought it was a little spicy, but I tend to be whimpy in that area. Seemed a little watery, so will only add 2 cups of water next time. When I simmered, I even left the lid off a little to let it cook down some, but it was still too watery. - 9/17/09

    Reply from CAMILLE-LEON (9/18/09)
    You are absolutely right about the water. I think the first time I made it, I let it simmer most of the afternoon. Last night I made it with only about 2 1/2 cups of water so I will update the recipe now. I like it spicy but you can adjust your spices how you like it! Thanks for your nice comment!


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  • very good flavor - 11/20/09

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