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    You are in: Home / Recipes / Vegetarian White Bean Chili Recipe
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    Vegetarian White Bean Chili

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Lateshow9's Note:

    I borrowed this from The New England Soup Factory Cookbook. This is a thick, hearty, and filling soup for the winter and is easy to make. Feel free to substitute canned beans for the dried variety, but it's best to be ready for this a day in advance as the beans need to soak overnight.

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    Units: US | Metric


    1. 1
      Place beans and chickpeas in a deep bowl. Add enough cold water to cover by 2 inches. Place the bowl in the refrigerator and soak overnight. Drain before using.
    2. 2
      Heat a large pot over medium-high heat. Add the olive oil, garlic, onion, carrots, and bell peppers.
    3. 3
      Saute for 7 minutes, stirring frequently.
    4. 4
      Add the drained beans, chickpeas, tomatoes, tomato paste, V-8 juice, wine, stock, chili powder, cumin, coriander, oregano, basil, bay leaves, and salt.
    5. 5
      Cover and bring to a boil. Reduce heat to medium or low and simmer for 1-1/2 hours, or until the beans are tender and fully cooked.
    6. 6
      Remove from the heat and discard bay leaves. Add jalepeno, lime juice, corn, scallions, cilantro, pepper, and additional salt to taste.

    Ratings & Reviews:


    Nutritional Facts for Vegetarian White Bean Chili

    Serving Size: 1 (297 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 199.9
    Calories from Fat 50
    Total Fat 5.5 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 428.6 mg
    Total Carbohydrate 30.6 g
    Dietary Fiber 7.3 g
    Sugars 7.8 g
    Protein 6.9 g

    The following items or measurements are not included:

    vegetable stock

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