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1001 Low fat vegan recipes

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This is a tasty recipe for a yellow and white bean chili.


6 Servings


1 cup choped onion

1 cup thinly sliced leek (white part only)

1 cup chopped yellow bell peppers

1 jalapeno chili, finely chopped

2 teaspoons minced garlic

2 teaspoons cumin seeds

1-2 tablespoons olive oil

1 medium yellow summer squash, cubed

2 small red potatoes, peeled, cubed

1 1/2 cups cooked, dried garbanzo beans

1 1/2 cups cooked, dried soybeans

1 can (14 1/2 ounces) reduced-sodium vegetable broth

1/2 cup dry white wine

1 teaspoon dried oregano leaves

1/2 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1 teaspoon chili powder

1 bay leaf

Salt and pepper, to taste

1 small tomato, finelychopped

2 green onions and tops, thinly sliced

3 tablespoons finely chopped cilantro



1. Saute onion, leek, bell peppers, jalapeno chili, garlic and cumin seeds in oil in large saucepan until tender, about 8 minutes. Add squash and potatoes; cook 3 to 4 minutes longer.


2. Add all beans, broth, wine, herbs and spices to saucepan; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 15 minutes. Simmer, uncovered, until thickened, 5 to 10 minutes. Season to taste with salt and pepper. Discard bay leaf.


3. Spoon soup into bowls; sprinkle top of each with tomato, green onions and cilantro.



Let me know if you try it!

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