Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories 119.4
Total Fat 0.5 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 294.3 mg
Potassium 411.2 mg
Total Carbohydrate 22.0 g
Dietary Fiber 7.0 g
Sugars 0.0 g
Protein 7.9 g
Vitamin A 0.5 %
Vitamin B-12 0.0 %
Vitamin B-6 8.5 %
Vitamin C 16.9 %
Vitamin D 0.0 %
Vitamin E 0.2 %
Calcium 7.4 %
Copper 11.8 %
Folate 26.5 %
Iron 12.4 %
Magnesium 11.9 %
Manganese 25.4 %
Niacin 3.9 %
Pantothenic Acid 2.8 %
Phosphorus 15.8 %
Riboflavin 3.8 %
Selenium 5.7 %
Thiamin 10.3 %
Zinc 5.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Low Sodium Vegetarian White Bean Chili

View the full Low Sodium Vegetarian White Bean Chili Recipe & Instructions
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Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Low Sodium Vegetarian White Bean Chili

104 calories of Beans, great northern, (0.50 cup)

9 calories of Onions, raw, (0.15 cup, chopped)

4 calories of Green Chili Peppers, canned, (0.15 cup)

1 calories of Garlic, (0.33 clove)

Nutrition & Calorie Comments  

I LOVED this! I put my 1/2 cup of rice in it and also added 1 Tbsp Chicken base to the whole pot but I accounted for the cals/sodium etc...It was delicious!
I substituted 2 large low sodium cans of tomato chunks; no water and added some roasted corn and sweet potato pieces and toasted almonds. It was not too watery.
Wish I would have read the comments first. Used dried beans, quick soaked first, then not so much liquid, too overpowering with the spices. Good thickness, but had to doctor it too much to be edible. Ate it with Chicken and high fiber tortillas.
Have to agree with everyone - way too much water, should be called soup not chili. I added some salt so that I'd eat it. Next time I think I'll take advice from others on here to add a can of tomatoes, half the water, some green pepper, and chili powder.
I agree w/everyone, the recipe is originally written for dry beans. I used 2 cans of cooked low sodium beans and 4 C of leftover chicken stock. This a extremely good over cornbread and a couple TBS of Lite Sour Cream.
I used low sodium canned beans and reduced the amount of water. All other ingredients were added to the recipe. We enjoyed it.
a little too spicy for the kids; I will add left-over wild rice, peas, and steak to make it into soup; how will I ever track that nutrition;)
I used the Quick Soak method (bring to a boil, boil for 2 minutes, sit for 1 hour). Put the beans in slow cooker with the rest of the ingredients except cut back the water and added only enough to cover. Cooked for 36 hours! Added 1 TBSP each seasoned salt, Frank's Hot Sauce and BBQ sauce. Edible!
I added a small tomato (chopped) also, instead of the small amount of cumin listed, I added 2 tbsp. I couldn't do the low sodium thing so I added Goya Adobo con Cumin seasoning for flavor. I subbed crushed red pepper & black pepper for cayanne. It was very tasty!
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.
Way too watery. Wish I'd read the comments first. What a waste of time, money and calories. Very disappointed :(
Once I added a little salt it was fantastic! Which is still a lot let salt than I would normally have, so it was low sodium for me!
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.
Same issues as the rest of the majority and I used dry beans. To salvage this meal I added some ground turkey, canned diced tomatoes and garlic powder, onion powder and even some seasoned salt. I used green pepper instead of chilis. After all that, I figured the nutrition and it still was fine.
Going 'low sodium' isn't worth it when you end up not liking it and therefore not eating it.
It just needs something. I guess that would be chicken broth, but then I guess it wouldn't be low sodium. Mine turned out really watery-both in volume and taste. Water beans with a dash of spice. I used canned beans so maybe I needed dry? I would take it off the site.
This was a pretty good soup for a chilly day but not sure I would call it Chili. ;) Also made adjustments to spices (not salt) and water amounts to make it thicker. I used dried northern beans. I'm sure I'll make again but probably add tomatoes and maybe sweet peppers or something.
I liked it. I used dry small white beans(can beans have too much sodium) with only 6 cups of water.
Added 2 more cloves of garlic,1full tsp cayenne,1 tsp of italians spices, and the hot diced chiles. I like food spicy.No other spices as I don't have them.
This will be a new comfort food for me.:)
I used dried navy beans, and a can of chopped green chillies, no cloves. I added a couple of bay leaves. I would have loved to use chicken broth instead of the water but one of my kids is a vegetarian. It needed salt and pepper. A ham bone would have made it great! Pour over wht bread. Yummy!