White Bean Chili
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 107.6
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 311.8 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 4.6 g
- Protein: 4.9 g
View full nutritional breakdown of White Bean Chili calories by ingredient
Introduction
My 12 year old loves making this recipe. I recommend using vegan friendly options when available and adjust the bouillon granules to your liking, or better yet, use vegetable stock that you've made! My 12 year old loves making this recipe. I recommend using vegan friendly options when available and adjust the bouillon granules to your liking, or better yet, use vegetable stock that you've made!Number of Servings: 6
Ingredients
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1 1/2 cups dried Northern Beans
1 tbsp olive oil
1 cup onion choppped
1 cup celery chopped
1/2 cup canned green chili peppers
4 cups water or vegetable stock
4 tsp vegetable bouillon granules or skip if using stock
1 tsp dried parsley
1 tsp dried thyme
1 tbsp cumin or cumin seed
1/4 tsp cayenne or red pepper
2 tsp soy sauce (vegan friendly)
Directions
Please note the prep time does not include soaking the beans overnight or cooking them yourself. If you want, use 2 cans and rinse them out well but please understand that using dried beans is economical and better for the environment-we aren't throwing out tin cans.
Cook the beans or open and drain 2 cans of beans. Saute the onions and celery until translucent. (You can omit the oil and use some water from your cooking beans if you want to cut down on fat and caloric intake.) Stir in the water, bouillon granules/vegetable stock, chili peppers, spices and soy sauce. Bring to a boil and simmer for 1 hour. Use your hand held potato masher and mash about 1/2 the beans for thickness. Serve with a fresh loaf of vegan friendly French Bread and you have a hearty family meal.
*My entire family loves this recipe. This is flavorfull and inexpensive. I almost always have everything on hand to make this dish. If you are uncomfortable with the thought of cooking dried beans, there are many web-sites you can go to that explain just how to cook beans. It's easy and quite honestly, better for you.
Number of Servings: 6
Recipe submitted by SparkPeople user AMYBURNS1999.
Cook the beans or open and drain 2 cans of beans. Saute the onions and celery until translucent. (You can omit the oil and use some water from your cooking beans if you want to cut down on fat and caloric intake.) Stir in the water, bouillon granules/vegetable stock, chili peppers, spices and soy sauce. Bring to a boil and simmer for 1 hour. Use your hand held potato masher and mash about 1/2 the beans for thickness. Serve with a fresh loaf of vegan friendly French Bread and you have a hearty family meal.
*My entire family loves this recipe. This is flavorfull and inexpensive. I almost always have everything on hand to make this dish. If you are uncomfortable with the thought of cooking dried beans, there are many web-sites you can go to that explain just how to cook beans. It's easy and quite honestly, better for you.
Number of Servings: 6
Recipe submitted by SparkPeople user AMYBURNS1999.
Member Ratings For This Recipe
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WAIT4IT
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L.R.N.L
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STACEY_MD
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THIS-CHICK-FIT
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PRINCESS_JULIE
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PASTORDAN_ATDCC
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KRISTALD76
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CD8872061
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RUTHANN10
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JOJOTRIX
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DEBLOUKY
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DANCINGBEAR27
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JHOFER
Hubby really liked it. I guess by calling it chili I expected it to be a thicker soup. It was very brothy and didn't appear very appetizing. I might try it again but add more beans. - 1/8/09
Reply from AMYBURNS1999 (1/9/09)
Let us know how it works out! You can't go wrong with adding more beans, at least not in my family.
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32ECG32
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TEXASMOMO
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MRFLIBBLEISVRYX