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Jane's Vegetarian Chili Recipe

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This recipe for Jane's Vegetarian Chili is from Lauren Yochem's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon olive oil
2 cups chopped onion
3 garlic cloves, minced
4 cups water, divided
2 tablespoons sugar
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
2 (14.5-ounce) cans diced tomatoes, undrained $
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained $
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (6-ounce) can tomato paste
1/2 cup (2 ounces) reduced-fat shredded cheddar cheese, (optional) $
Directions:
Directions:
Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine.
Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated. Ladle soup into bowls. Top with cheese, if desired.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Amount per serving
Calories: 276
Calories from fat: 11%
Fat: 3.5g
Saturated fat: 0.3g
Monounsaturated fat: 1.3g
Polyunsaturated fat: 1g
Protein: 12.7g
Carbohydrate: 49.7g
Fiber: 14.7g
Cholesterol: 0.0mg
Iron: 4.2mg
Sodium: 587mg
Calcium: 107mg

 

 

 

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