Vegetarian White Bean Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 (15 oz) can of White Beans, drained1 (15 oz) can of White Kidney Beans, drained1 medium white or yellow onion, diced3 cloves of garlic, finely chopped1/2 green bell pepper, diced1/2 (7 oz) can of diced green chilis2 tsp Oregano1 1/2 tsp Cumin1/4 tsp Ground Cloves1/4 tsp Cayenne Pepper1 oz of Fire Roasted Red Pepper, chopped2-3 cups of water (start with 2 cups and see if you need more)2 tbsp. ketchup
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.
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.
Nutritional Info 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
Member Reviews
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MARILYN513
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!