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4.5 from 2 votes

White Bean Salbitxada Chili

Hearty, comforting homemade chili salbitxada, a delicious Catalan piquant tomato-based sauce. Almonds and white beans star in this high flavored recipe.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dinner
Cuisine: Low Fodmap
Keyword: beans, chili
Servings: 4 people


  • 2 tomatoes chopped
  • 1 red pepper seeded and chopped
  • 1 crushed garlic clove with skin
  • 2 tbsp olive oil
  • a pinch of sea salt
  • 14 oz | 400g can butter beans
  • 1/2 tsp ground chili
  • 2 tbsp ground almonds


  • 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 hear 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!


Canned butter beans (GOS) are limited to 1/4 cup (35g) and almonds (GOS) to 10, so avoid this recipe if you are on the elimination phase. Intake should be excluse to low FODMAPpers that can tolerate Oligos-GOS.
I suggest accompanying with white rice.