White Chili(Vegetarian)

Submitted by Sharon123

"I made this during the winter and it hit the spot! A very nice alternative to regular chili. Excellent! You can eliminate alot of time by just using canned beans instead of cooking them from scratch. Prep time includes soaking beans."

 

• Ready In: 2hrs
• Ingredients: 13
• Serves: 10

ingredients

• 1 lb dry navy beans
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1 (10 3/4 ounce) can cream of mushroom soup (condensed, undiluted)
• 1 (10 3/4 ounce) can cream of celery soup
• 1 cup water
• 1 medium potato, peeled and cubed
• 1 tablespoon chili powder
• 1 vegetable bouillon cube
• 1⁄2 teaspoon salt
• 1 (15 1/4 ounce) can garbanzo beans, rinsed and drained
• 1 1⁄2 cups half-and-half

directions

1. Place navy beans in a soup kettle.
2. Add water to cover by 2 inches.
3. Bring to a boil.
4. Boil for 2 minutes.
5. Remove from heat.
6. Cover and let stand for 1 hour.
7. Drain and discard liquid.
8. Return beans to pan.
9. Add water to cover by 2 inches.
10. Bring to a boil, cover and simmer for 45 minutes.
11. or until beans are tender.
12. Drain and discard liquid.
13. Set beans aside.
14. In the same kettle, saute onions and garlic in oil until tender.
15. Add soups, one cup water, potato, chili powder, bouillon and salt.
16. Cover and cook over medium-low heat for 10 minutes.
17. Add garbanzo beans, half and half and navy beans.
18. Cook over medium heat for 10 minutes or until heated through.
19. You could eliminate alot of time and just use canned navy beans.

Reviews

[Shuzbud]

Thanks for a lovely, low fat meat-free chili. We really enjoyed the flavour and creamy texture. It was a bonus that it was low fat so I could have a second helping! We used canned beans to make it quicker. Celery soup isn't available here so for the second can I used cream of chicken. This will be a favourite through the winter!

 

[Pvt Amys Mom]

This was different, but really good. I also used canned beans. I had the chili completed in 1/2 an hour. The recipe was very easy to prepare. I used 3 cans of beans - 1 white beans, 1 pinto and 1 black beans. It was quite tasty. I didn't add a full 1 1/2 cups of 1/2 and 1/2 as I did not want to thin it out too much. I think next time I will prob add one more can of white beans as we like a lot of beans in our chili. We enjoyed it, thanks for the recipe!

 

[Gladys58]

I also used all canned beans like you suggested because I wanted something no-fuss. The chili was great and had a nice creamy texture. Very filling and not that high in fat content. Thanks for posting this as we like chili during the colder months.

 

[Merlot]

A wonderful tasting white chili! Very creamy and full of flavor. This really hit the spot on this cold-rainy day. I used a one lb jar of Randell's Great Northern beans to save time. Thanks so much for sharing this, Sharon123. We really enjoyed it. :-)

 

[Junebug]

I used can beans, as per your suggestion, rather than dried so this was an easy dinner to put together. The chili had a wonderful creamy texture. I did double up on the garlic, but that's just a personal preference. Thanks for sharing!