White bean chili (Vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3.75 cup Cannellini Beans White Kidney Beans Bushs 4 cup Vegetable Broth 2 cans Chopped Green Chilies (small cans) 1 cup Tomatillo Chile Salsa, Mild 2 block Tofu, firm 4 stalk, large (11"-12" long) Celery, raw 1 cup, chopped Onions, raw 2 clove Garlic 1.5 Tsp dried oregano1tsp ground cumin1.5 tsp ground coriander1/8 tsp cloves
In a dry stock pot on medium heat, saute onions & celery until translucent. When they start to stick to the bottom of the pot, just add an ounce of water. It will loosen the onions from the bottom of the pot. Add minced garlic and saute until their aroma hits your nose. Add herbs and spices to toast for one minute, stirring constantly.
Pour in vegetable broth, tofu & cannellini beans. Cover and let simmer for 30 minutes. Remove lid, add green salsa & chilies. Continue to let simmer for 10-20 minutes, or until the chili thickens to a stew.
Serve over rice, or with corn bread.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user THEMADGRANOLA.
Number of Servings: 8
Recipe submitted by SparkPeople user THEMADGRANOLA.
Nutritional Info Amount Per Serving
- Calories: 187.5
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,231.0 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 7.5 g
- Protein: 14.5 g
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