White Bean Chili - Fast, Very Low-Fat, High Protein, Vegan Recipe

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Looking for an easy White Bean Chili - Fast, Very Low-Fat, High Protein, Vegan recipe? Learn how to make White Bean Chili - Fast, Very Low-Fat, High Protein, Vegan using healthy ingredients.


Submitted by ccalex

Makes 4 servings



My version of my fave dish at Timberline Lodge's Ramshead Restaurant. Calms carb or cream cravings.

Recipe Ingredients for White Bean Chili - Fast, Very Low-Fat, High Protein, Vegan

45 oz Great Northern Canned Beans
4 tbs Diced Green Chiles
5 tbs La Victoria Medium Green Taco Sauce
1 tbs Cumin

Recipe Directions for White Bean Chili - Fast, Very Low-Fat, High Protein, Vegan

  1. Totally drain the beans and add to an uncovered pot. Wash and save one of the bean cans. Beware of adding liquid or mashing/pureeing at this point, or you might accidentally be making "soup" instead of chili.

  2. Add to taste/diet needs: chopped green chiles from a little can (fire-roasted are yummy); La Victoria medium green taco sauce (don't waste calories on "mild" - just use less if you are scared) ; cumin; squirt(s) of lime juice, if that sounds good to you; and salt (beans and chiles probably have some, but you may want to add more).

  3. Heat uncovered on low/medium and stir just a bit (don't boil and stir it to mush - these beans are tender).

  4. AFTER you have heated and stirred a bit, and if you'd like your chili with some more creamy "sauce", take a small fraction of the chili (like a loose 1/4 cup or less) and totally puree it in the bean can you saved. (Do not try to wand-blend in the pot - you get total mush that way - you are going for fairly whole beans with a bit of creamy sauce). This puree serves as the "cream" you find in other recipes. Add it back in to the pot - slowly. Stop before it starts to look like soup and just pure some more if it's not enough.

  5. If you can stand the fat and calories, pepper-jack cheese on top makes it sinful. I eat it with chopped green onions on top and guiltless gourmet's chipotle-flavor corn chips (all natural/baked). I just pretend there's cheese in it.

  6. Other recipes call for big cans of green enchilada sauce. I find that too much sauce/glop and not enough flavor and prefer just a good squirt of the thicker, and spicier taco sauce. Don't use some runny green salsa with seeds (again, unless you want "soup")

  7. If a quick meal is an anathema to you, feel free to use beans and tomatillos from your organic garden; and free-range chiles soaked in vinegar from the mother you keep alive in your basement and then roasted in your reclaimed-materials-constructed smokehouse over logs you make from your used coffee grounds. Spend a day canning gallons; another day artfully labeling the jars; and the next week knitting little caps for the lids. Then enjoy your bowl of chili.

Categories

Beans, Main Dish, Side Dish, Snacks, Soup, American-Southwestern, Quick, Vegetarian

Nutrition Facts
Serving Size 353.3g
Amount Per Serving
Calories
305
Calories from Fat
27
% Daily Value*
Total Fat
3.0g
5%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
293mg
12%
Potassium
736mg
21%
Total Carbohydrates
55.3g
18%
Dietary Fiber
21.3g
85%
Sugars
3.5g
Protein
13.5g
Vitamin A 1% Vitamin C 13%
Calcium 23% Iron 27%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
B+
  Good points
  • No saturated fat
  • No cholesterol
  • Very high in dietary fiber
  • High in phosphorus
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