Jane's Vegetarian Chili

Name: Jane's Vegetarian Chili
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 1-1/2 cups, 8 serving(s)
Ingredients: 1 tablespoon olive oil; 2 cups chopped onions; 3 garlic cloves, minced; 4 cups water, divided; 2 tablespoons sugar; 2 tablespoons chili powder; 2 tablespoons vegetarian worcestershire sauce; 2 (14 1/2 ounce) cans diced tomatoes, undrained; 1 (15 1/2 ounce) can chickpeas, rinsed and drained (garbanzo beans); 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 1 (16 ounce) can other white beans, rinsed and drained; 1 (6 ounce) can tomato paste; 1/2 cup reduced-fat shredded cheddar cheese (optional)

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Recipe by heartless1

From myrecipes.com Calories:276 (11% from fat) Fat:3.5g (sat 0.3g,mono 1.3g,poly 1g) Protein:12.7g Carbohydrate:49.7g Fiber:14.7g Cholesterol:0.0mg Iron:4.2mg Sodium:587mg Calcium:107mg Everyone in my family liked this. My husband did complain about the lack of meat, but he said he liked it otherwise. I usually boil some kind of noodles separately...like spaghetti, elbow macaroni or penne...and add it to my chili. I've made this once, and wanted to stay true to the recipe, so I didn't add pasta to it, but I probably will next time. Altho it is good without it, that is just what we are used to. I made my grandma's cornbread to go with it and it was delicious and so easy to make.

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READY IN: 25mins

SERVES: 8

YIELD: 8 1-1/2 cups

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon olive oil
2

cups chopped onions
3

garlic cloves, minced
4

cups water, divided
2

tablespoons sugar
2

tablespoons chili powder
2

tablespoons vegetarian worcestershire sauce
2

(14 1/2 ounce) cans diced tomatoes, undrained
1

(15 1/2 ounce) can chickpeas, rinsed and drained (garbanzo beans)
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 (16 ounce) can other white beans, rinsed and drained
1

(6 ounce) can tomato paste
¹⁄₂

cup reduced-fat shredded cheddar cheese (optional)

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.
The prep time is estimated from how long it takes to chop 1-2 onions, open all those cans and mix up the tomato paste & water mixture.

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