This was an unexpectedly successful recipe – not perfect, but one that probably only needs a little tweaking to make it work. It’s derived from a recipe from Taste of Home, a magazine that isn’t exactly focused on healthy cooking, but is focused on tasty home cooking – and many recipes can be modified to be vegetarian or healthier.
So what this is is a white chili – basically white beans in a spicy broth. More on how it came out after the recipe:
- 2 Tbsp Olive Oil, divided
- 1 large, white onion, chopped
- 1 Tbsp crushed garlic
- 3 cans (14 oz ea) low-no sodium white beans, about 5 cups
- 1 1//2 cups low sodium vegetable broth
- 2 oz chopped green chillies, drained (you can find 4oz cans easily, just divide it an freeze the rest)
- 1 Tbsp Soy sauce
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/8 tsp ground red pepper
- 1/8 tsp ground black pepper
- 1 Tbsp dried Cilantro
- Sautee the onion in one Tbsp Olive oil until softened
- Add garlic to onion, stir regularly until onion and garlic begin to brown.
- Add all other ingredients except remaining olive oil and dried cilantro. Mix thoroughly.
- Bring to simmer, and simmer covered for 10 minutes, stirring occasionally.
- Add remaining olive oil and cilantro, stir thoroughly. Bring to simmer.
- Remove from heat and serve.
And the results?
This was pretty good, and the combination of spices, peppers, and vegetable broth had real character to it and a definite kick. It wasn’t quite intense/deep enough for my tastes, but close – I think it needs either a bit more salt, black pepper, or soy sauce – though I don’t want to jack the sodium up too far. Some white wine vinegar added at the end might do it too – I find a good vinegar does wonders for spicy dishes.
But for a first try? This was an excellent recipe. It’s also pretty fast, so I think once I get this right it’s going to be a personal favorite.
Serving-wise I served it with corn and cherry tomatoes, with water to drink. I think it’d be great with corn chips and might work well as part of a larger Tex-Mex-fusion meal. Serving-wise I’m not sure of an ideal drink – probably would be good with sparkling water or a light beer.
Now on to nutrition
I broke it down into five servings as a main course.
- Calories: 301 cal
- Protein: 14g
- Fat: 9% USRDA
- Sodium: 7% USRDA
- Carbs: 16% USRDA
- Iron: 22% USRDA
- Calcium: 18% USRDA
Steven Savage is a Geek 2.0 writer, speaker, blogger, and job coach. He blogs on careers at http://www.musehack.com/, nerd and geek culture at http://www.nerdcaliber.com/, and does a site of creative tools at http://www.seventhsanctum.com/. He can be reached at https://www.stevensavage.com/.