White Chili sin Carne

  • 45 minutes
  • 4 servings
  • 110 calories


  • 2 onions
  • 3 garlic gloves
  • 2 red paprika
  • 2 red chilies
  • 1 bottle of pale ale (330 ml)
  • 2 teaspoons vegetable stock (instant)
  • 1 bunch fresh coriander
  • 2 tablespoons white wine vinegar
  • 2 cans (à 425 ml) big white beans
  • salt
  • dried or fresh oregano
  • smoked ground red pepper (alternatively sweet paprika)
  • 2–4 tablespoons lime juice


  1. Peel onions and garlic and chop them finely. Clean and wash paprika, cut it into small cubes. Clean chilies, cut in half, core, wash and cut into thin rings.
  2. Bring ale, 400 ml water, onions, garlic, paprika and chilies to boil. Add vegetable stock and let simmer with lid on for ca. 5 minutes.
  3. Wash coriander, shake dry, and pick leaves from the stalks. Mash vinegar and coriander with blender but leave some for garnishing.
  4. Pour beans in a sieve and rinse with cold water.  Add beans and coriander puree to the soup, bring to boil and let it simmer for 10 minutes.
  5. Season soup with salt, 1/2 teaspoon oregano, 1 teaspoon paprika and lime juice. Serve the chili and garnish with coriander.

7 g protein, 2 g fat, 10 g carbs

Source: www.lecker.de

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