Sun Oven White Bean Chili Recipes
WHITE BEAN CHILI
Make and share this White Bean Chili recipe from Food.com.
Provided by Jenny Frenny
Categories Chicken
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a soup pot, heat oil, add the onions and garlic and saute until soft. Add the chicken and next 9 ingredients. Bring to a boil then simmer for 30-60 minutes.
- Serve topped with cheese.
Nutrition Facts : Calories 449.4, Fat 16.9, SaturatedFat 7.4, Cholesterol 77.6, Sodium 687.5, Carbohydrate 35.3, Fiber 10.6, Sugar 3.3, Protein 39.8
SUN OVEN WHITE BEAN CHILI
Number Of Ingredients 13
Steps:
- Set Sun Oven out to preheat. Heat the oil in a large pot. Add the onion and sauté until lightly brown, about 10 minutes. Stir in the garlic and sauté for another few minutes. Grind the cumin and coriander seeds in a coffee mill or spice grinder and add them to the pan stirring well. Add the beans, broth, wine and chilies. Cover and transfer to the Sun Oven. Cook until the beans are tender, 1 1/2 to 2 hours. About 3o minutes before serving stir in the oregano, cream, and basil and season to taste with salt white pepper.
Nutrition Facts : Nutritional Facts Serves
SPICY WHITE BEAN CHILI RECIPE BY TASTY
Here's what you need: yellow onion, olive oil, great northern beans, garlic, cumin, ground cloves, dried oregano, cayenne pepper, mild green chillis, veggie broth, salt, pepper, fresh parsley
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a slow cooker, combine all ingredients except the parsley.
- Set to low heat for 8-10 hours. Keep in mind that the longer you cook, the spicier the chili will become! (Adjust the amount of chilis accordingly)
- Sprinkle parsley over top, stir, and serve.
- Enjoy!
Nutrition Facts : Calories 830 calories, Carbohydrate 70 grams, Fat 76 grams, Fiber 7 grams, Protein 10 grams, Sugar 15 grams
HARISSA AND WHITE BEAN CHILI
The key to achieving depth of flavor in this fresh, nontraditional, 30-minute chili recipe is layering ingredients with bold condiments that do most of the work for you. Here, soy sauce and harissa are used to provide umami, spice and heat. Finish the chili as you'd like, topping it with all of the suggestions below, or skipping the yogurt and feta to keep it vegan. The chili will thicken as it sits, so add a little water when reheating. If you don't like tomato skins or don't want to buy fresh tomatoes, substitute 2 tablespoons of tomato paste for the tomatoes, adding it with the harissa. For a more substantial meal, serve with rice or bread, or double the recipe for leftovers.
Provided by Yasmin Fahr
Categories dinner, lunch, weekday, soups and stews, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 20
Steps:
- In a Dutch oven or large pot, heat the oil over medium-high until shimmering. Add the onion, bell pepper and diced jalapeño, and season with salt. Cook, stirring occasionally, until the onions just start to soften in color and texture, about 3 minutes. Add the tomatoes, season lightly with salt and cook, stirring occasionally, until most of the tomatoes have burst, 6 to 7 minutes, lowering the heat if the onions threaten to burn. Stir in the harissa, cumin, oregano and garlic, and cook until fragrant, about 1 minute. Stir in the soy sauce, scraping up anything on the bottom of the pot, until combined, about 1 minute.
- Add the white beans and broth, season with salt, and raise the heat to bring it to a gentle boil. Adjust the heat to maintain a simmer, then cook until the broth thickens and the beans become soft and creamy, stirring occasionally to make sure nothing is sticking to the bottom, about 12 to 15 minutes. Smash any remaining whole tomatoes against the side of the pot. Stir in the spinach in batches until wilted. Squeeze in the lime halves, and season to taste with salt and pepper.
- Divide among bowls and top each with a spoonful of yogurt, followed by the avocado, cilantro, feta and jalapeño rounds. Serve with the lime wedges.
SUN OVEN PINTO BEAN CHILI WITH SWEET POTATO
Number Of Ingredients 9
Steps:
- Set Sun Oven out to preheat. Put the beans in a dark pot with enough water to cover them by about two inches. Put a lid on the pot and cook in the Sun Oven until tender about 1-1/2 hours. Heat the oil in a separate pot. (If possible, use two pots that fit in the solar oven together so the beans and sweet potatoes can cook at the same time.) Add chopped onion to heated oil and sauté until the onion is soft. Stir in chili powder. Add water, sweet potato and tomato. Put a lid on the pot; place it in the Sun Oven until sweet potato is tender, about 45 minutes. Remove the sweet potato mixture from the Sun Oven, transfer it to a large Dutch oven and puree with a hand held blender until smooth. Drain the cooked beans reserving cooking liquid. Combine beans with pureed sweet potato mixture in Dutch oven. Add enough cooking liquid to achieve the desired consistency. Return Dutch oven to the solar oven. Leave it in for at least an hour to allow the flavors to blend. Remove the Sun Oven, mix in cilantro and lime peel. Season to taste with salt and pepper.
Nutrition Facts : Nutritional Facts Serves
CREAMY WHITE BEAN CHILI
"When I was a child, white beans were a staple at our table," says Gloria. "My husband, Bill, also loves to eat beans. "Our four children, six grandchildren and one great grandchild are not as fond of beans, but they still enjoy this tempting chili."
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- Place navy beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain beans, discarding liquid; return beans to pan. Add water to cover by 2 in. Bring to a boil; cover and simmer until beans are tender, about 45 minutes. Drain beans, discarding liquid; set the beans aside. , In the same Dutch oven, saute onion and garlic in oil until tender. Add soups, 1 cup water, potato, chili powder, bouillon and salt; cover and cook over medium-low heat for 10 minutes. Add cream, garbanzo beans and navy beans. Cook over medium heat until heated through (do not boil), about 10 minutes.
Nutrition Facts : Calories 331 calories, Fat 10g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 779mg sodium, Carbohydrate 46g carbohydrate (6g sugars, Fiber 14g fiber), Protein 15g protein.
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