White Bean Chili

Source: Laura Ritchey (Betty Crocker’s Easy Everyday Vegetarian)

Servings: 6


  • 1/4 C non-dairy butter or margarine
  • 1 large onion, chopped (1 cup)
  • 1 clove garlic, finely chopped
  • 1/4 cup chopped fresh or 1 teaspoon dried basil leaves
  • 3 cups vegetable broth
  • 2 tablespoons chopped fresh cilantro or parsley
  • 2 teaspoons chili powder
  • 1/4 teaspoon ground cloves
  • 2 cans (15 to 16 oz each) great northern beans, undrained
  • 1 medium tomato, chopped (3/4 cup)
  • Corn tortilla chips, if desired


  • In 4-quart Dutch oven, melt butter over medium-high heat. Add onion and garlic; cook, stirring occasionally, until onion is tender.
  • Stir in remaining ingredients except tomato and tortilla chips. Heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally. Top individual servings with tomato and tortilla chips if desired.

White Bean Chili

Course: Main Dish, Soup

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