Vegetarian White Chili

Serves: 8
Total Calories: 96


1 (15-ounce) can beans, white, , drained
1 (15-ounce) can kidney beans, white, , drained
1 medium white or yellow onion, diced
3 cloves garlic, finely chopped
1/2 green bell pepper, diced
1/2 (7-ounce) can diced green chili
2 teaspoons oregano
1 1/2 teaspoons cumin
1/4 teaspoon cloves, ground
1/4 teaspoon cayenne pepper
1 ounce red pepper flakes, fire-roasted, , chopped
2 cups to 3 cups water (start with 2 cups and see if you need more)
2 tablespoons 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.

Nutritional Facts:

Serves: 8
Total Calories: 96
Calories from Fat: 4

This Vegetarian White Chili recipe is from the 2011 HomeCook'n Collection Cookbook. Download this Cookbook today.

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