Vegetarian White Bean Chili
- Number of Servings: 6
Ingredients
3/4 cup Garbanzo Beans (dry, soaked)3/4 cup Navy Beans (dry, soaked)3 oz. chopped onion2 cloves garlic, chopped1/2 cup chopped bell peppers (green, red and yellow)1 can Ortega Diced Green Chiles (4 oz. can)1 can Diced Tomato4 cup waterSpices to tasteSpices I used:Chili PowderCayenneGarlic PowderOnion PowderOreganoSaltPepper
Soak beans overnight if possible, per package instructions. If not, use the "quick soak" method: Bring beans and 6 cups of water to a rapid boil, let boil for 2-3 minutes. Remove from heat, cover, and let sit for one hour.
Put all ingredients into soup pot and bring to a boil, then reduce heat and let simmer for 60-90 minutes.
Makes approximately 5-6 one-cup servings.
***The beans may take longer to cook all the way through if you use the quick soak method. Mine had to cook for close to two hours before they were soft.
Number of Servings: 6
Recipe submitted by SparkPeople user LAMBERAE.
Put all ingredients into soup pot and bring to a boil, then reduce heat and let simmer for 60-90 minutes.
Makes approximately 5-6 one-cup servings.
***The beans may take longer to cook all the way through if you use the quick soak method. Mine had to cook for close to two hours before they were soft.
Number of Servings: 6
Recipe submitted by SparkPeople user LAMBERAE.
Nutritional Info Amount Per Serving
- Calories: 126.6
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 3.9 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 0.3 g
- Protein: 8.3 g
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