Vegetarian White Bean Chili

More sharing options

Share on Twitter

3.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Vegetarian White Bean Chili calories by ingredient

Introduction

I changed the ingredients and preparation for this SP recipe. I think it is easier to prepare and tastes much better. Most people complained the original recipe is too watery. This one comes out a very nice thick chili.

Note: This recipe is NOT Low Sodium because if you are using canned beans, it has a lot of sodium in it. Be sure to drain all of the liquid from the canned beans and even rinse them. This does not lower the sodium by that much, but it helps. If you really want low sodium, buy dry beans and soak them in preparation for this recipe. Substitute approx 5 cups dry beans. I changed the ingredients and preparation for this SP recipe. I think it is easier to prepare and tastes much better. Most people complained the original recipe is too watery. This one comes out a very nice thick chili.

Note: This recipe is NOT Low Sodium because if you are using canned beans, it has a lot of sodium in it. Be sure to drain all of the liquid from the canned beans and even rinse them. This does not lower the sodium by that much, but it helps. If you really want low sodium, buy dry beans and soak them in preparation for this recipe. Substitute approx 5 cups dry beans.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 8

Ingredients

1 (15 oz) can of White Beans, drained

1 (15 oz) can of White Kidney Beans, drained

1 medium white or yellow onion, diced

3 cloves of garlic, finely chopped

1/2 green bell pepper, diced

1/2 (7 oz) can of diced green chilis

2 tsp Oregano

1 1/2 tsp Cumin

1/4 tsp Ground Cloves

1/4 tsp Cayenne Pepper

1 oz of Fire Roasted Red Pepper, chopped

2-3 cups of water (start with 2 cups and see if you need more)

2 tbsp. ketchup

Directions

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.