Vegetarian White Bean Chili
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
1 tbsp Extra Virgin Olive Oil 1 Medium Yellow Onion (1 Cup), sliced 2 stalks Celery, sliced 3 cloves Garlic, diced 1 Jalapeno Peppers, diced 3 cups Water 1.5 cubes Not-Chick'n Broth (Edward & Sons), any other vegetarian �chicken� flavored broth, or vegetarian vegetable broth 2 cans (15.5oz) Great Northern Beans or other white bean (undrained) 2 Red Ripe Plum or Roma Tomatoes, diced 1.5 tsp Ground Cumin 2 tsp Chili powder 1 tsp Ground Coriander � cup chopped fresh basil or 1 tsp dried basil 2 tbsp fresh Cilantro or Parsley, chopped Salt & Pepper, to taste (optional)
1. Heat oil in 4 qt. sauce pan over medium heat. Add onion, celery and jalape�o; cook for 3-5 minutes, stirring occasionally. Stir in garlic and cook an additional minute, watch that it doesn�t burn.
2. Pour in 3 cups water, 1.5 cubes bouillon, 2 cans beans (undrained), 2 diced tomatoes, spices and herbs; stir well. Bring to a boil over medium high heat. Reduce heat to low, cover and simmer for 10 minutes or until desired tenderness is reached. Add salt and pepper to taste.
Serving Size:�Makes (4) 1�-cup servings
2. Pour in 3 cups water, 1.5 cubes bouillon, 2 cans beans (undrained), 2 diced tomatoes, spices and herbs; stir well. Bring to a boil over medium high heat. Reduce heat to low, cover and simmer for 10 minutes or until desired tenderness is reached. Add salt and pepper to taste.
Serving Size:�Makes (4) 1�-cup servings
Nutritional Info Amount Per Serving
- Calories: 288.6
- Total Fat: 9.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,506.2 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 10.6 g
- Protein: 14.0 g
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