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White Vegetarian Chili

Nutrition Facts
Servings per Recipe:
8 servings
 Amount Per Serving
Calories 230
Fat 4g
Sodium 150mg
Total carbohydrate 35g
Fiber 9g
Protein  16g
2 cups (1 lb.) dry beans
1 Tbsp. vegetable oil
1 medium onions, chopped
6 cups reduced-sodium chicken or vegetable broth
2 garlic cloves, minced, or 1/4 teaspoon garlic powder
2 chilies, chopped, or 2 Tbsp. chili powder
1 tsp. oregano
1/8 tsp. ground cloves
1 Tbsp. chili powder
1/2 cup lowfat shredded cheese (Monterey Jack, cheddar), optional
  1. Soak 2 cups (1 lb.) of dry beans in 10 cups of water overnight in a large pot.
  2. Heat oil in a medium skillet. Sauté onions and garlic. Set aside.
  3. Drain soaked beans and rinse. Add chicken broth to beans in large pot. Bring to a boil.
  4. Reduce heat to low and simmer until tender, about 1 1/2 to 2 hours. (Simmer gently to prevent bean skins from bursting).
  5. Add sautéed onion and garlic, chilies, chili powder, oregano, and cloves to beans.
  6. Simmer another 10 minutes.
  7. Top each bowl of chili with 1 Tablespoon of cheese, if desired.

Keywords: beans, cheese, dry beans, vegetarian

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