The quickest vegetarian white bean chili ever, this easy recipe uses hummus to reduce the cooking time down to only 15 minutes.
~by Regan Jones, RD
I was compensated by Sabra Hummus to manage this recipe contest.
I ran into an old friend yesterday in the grocery store. I haven't seen her in years. We were comparing notes about our kids -- hers are in high-school, mine still need someone to cut up their pancakes -- and then immediately the conversation turned to a very important topic: what she was serving during this week’s football games.
As I've said before, you don't find many of us "natives" down here who don't "do" football (Check out my favorite Healthy Tailgating Recipes). Sure, there are transplants down this way who shun the sport, but I can't be bothered with that type of negativity... you know?
If you can't get excited about an entire day of dips, chips, beverages and barbecue, I can't help you.
But what I can do is offer you chili.
While it may be hard to saddle up to a big bowl of steaming hot chili during an August kickoff when the humidity is sauna level and heat index over 100 degrees, mid- to late-season tailgating can and should involve chili. And by all means, as we approach the Super Bowl, I think it’s a law that chili must be on your menu.
Whether you fancy a red bean chili with ground meat, a beanless chili topped with cheddar or want to really turn the tailgating table on its head and serve a vegetarian white bean chili, a big bowl of steaming hot chili is always a welcome addition to football season.
It easily serves a crowd, it's budget friendly and most importantly, it's a great way to warm up and fill up on those crisp fall days when football is enjoyed the most.
The Recipe ReDux partnered with Sabra Hummus and their #TwoSpoons campaign to show how easily hummus helps round out a healthy tailgating menu. Sure, you could easily just open a container and serve it with your favorite veggies and chips (and seldom do I arrive at a tailgating tent and not see Sabra on site!) But you can also cook with hummus to help ensure you're getting a good source of fiber-rich beans in other dishes, like today's Vegetarian White Bean Chili. By using Sabra hummus to thicken this dish, I've cut way down on the prep and cooking time of a traditional white bean chili leaving you more time for game-watching and less time game-prepping.
Question: Do you prefer a more nosh and nibble or full meal tailgating table? For me, it depends on the time we plan to eat on the day of the game. What about you?
Be sure to check out how my fellow ReDux members are serving #TwoSpoons of Sabra Hummus on their tailgating menu by clicking through the gallery below.
Recipe note: This is a vegetarian white bean chili, but if you'd like to add chicken, simply double the water (or sub low-sodium chicken broth) and add 1 to 2 cups of shredded chicken. As the chili stands you may need to thin further with water or broth.
AD: This vegetarian white bean chili uses hummus to reduce the cooking time down to only 15 min! @healthyaperture Tweet this
Vegetarian White Bean Chili
- 1 cup salsa verde
- 1 cup Sabra Original Hummus
- 1 cup water
- 1 (15-ounce) can white beans, drained and rinsed (I used cannellini beans)
- 1 (4-ounce) can chopped green chiles, drained
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1 teaspoon olive oil
- 1 tablespoon honey
- Cilantro (garnish)
- Combine all ingredients in a medium-size saucepan. Stir until combined (add more water if a thinner chili is desired.)
- Place over medium-high heat; bring to a boil. Reduce heat and simmer for 15 minutes. Top with cilantro, if desired.
(Note: This soup holds well on low in a slow-cooker. Stir before serving.)