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Quick & Easy White Bean Tomato Chili

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This White Bean Salbitxada Chili is the most comforting, filling dish to eat on a quiet night in. Salbitxada is a delicious Catalan piquant tomato-based sauce, traditionally eaten with calçots, a special kind of green onion from Cataluña, in season from November to April. When I lived in Barcelona, I loved the ritual of eating these huge char-grilled vegetables with my hands, dipped in salbitxada or romesco sauce, accompanied by friends.

I thought this would be the perfect inspiration for a hearty, comforting bowl of spicy (but not super hot) homemade chili. The tomatoes, red peppers, almonds, chili and beans star in this high flavored recipe.

Hearty, comforting homemade chili salbitxada, a delicious Catalan piquant tomato-based sauce. Almonds and white beans star in this high flavored recipe.

Further Food Nutritionist Commentary:

White beans are packed with folate, vitamin B1 (thiamin), potassium, magnesium, and iron. It’s an easy bean to cook with and can be a healthy substitute for the type of starch in potatoes. It's high in protein and low on the glycemic index.

By Anna Lee

Quick & Easy White Bean Tomato Chili

  • Prep Time:5 Minutes
  • Cook Time:25 Minutes
  • Servings: 4

Ingredients

2 tomatoes chopped

1 red pepper seeded and chopped

1 crushed garlic clove with skin

2 tablespoons olive oil

a pinch of sea salt

14 oz can butter beans

1/2 teaspoon ground chili

2 tablespoons ground almonds

Instructions

  1. Pour the beans into a colander, rinse with water and drain them. Set aside.
  2. In a large pan fry the garlic in the olive oil on a fairly low heat for 2 minutes. Remove the garlic clove. Add the tomatoes and sauté for 10 minutes over medium heat. Add red peppers and salt and cook for about 5 minutes. If the sauce is too thick, add a bit of water.
  3. Finally add the beans, chili and almonds and let them boil for another 10 minutes more.
  4. Serve hot or wait until the next day, when it will be even more tasty!
Pour the beans into a colander, rinse with water and drain them. Set aside. In a large pan fry the garlic in the olive oil on a fairly low heat for 2 minutes. Remove the garlic clove. Add the tomatoes and sauté for 10 minutes over medium heat. Add red peppers and salt and cook for about 5 minutes. If the sauce is too thick, add a bit of water. Finally add the beans, chili and almonds and let them boil for another 10 minutes more. Serve hot or wait until the next day, when it will be even more tasty!

Nutrition Information

Per Serving: Calories: 206; Total Fat: 12 g; Saturated Fat: 2 g; Monounsaturated Fat: 5 g; Polyunsaturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 414 mg; Potassium: 669 mg; Carbohydrate: 18 g; Fiber: 5 g; Sugar: 5 g; Protein: 56 g

Nutrition Bonus:

Vitamin C: 27%; Vitamin A: 30%; Iron: 4%; Calcium: 8%

Try adding Further Food Superfood Turmeric for an extra anti-inflammatory boost!

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Joana Oliveira Contributor
Joana from My Gut Feeling

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