Jane’s Vegetarian Chili

Janes Vegetarian Chili
Category
Yields8 Servings
 1 tbsp olive oil
 2 cups onion, chopped
 3 garlic cloves, minced
 4 cups water, divided
 2 tbsp sugar
 2 tbsp chili powder
 2 tbsp Worcestershire sauce
 14 ½ oz cans diced tomatoes (2), undrained
 15 ½ oz can chickpeas, rinsed and drained
 15 oz can black beans, rinsed and drained
 16 oz can cannellini beans or other white beans, rinsed and drained
 6 oz can tomato poaste
 ½ cup reduced-fat Cheddar cheese, shredded (optional)
1

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine.

2

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.

Nutrition Facts

8 servings

Serving size

1 ½ cups

Amount per serving
Calories276
% Daily Value *
Total Fat 3.5g5%
Cholesterol 0mg
Sodium 587mg26%
Total Carbohydrate 49.7g19%
Dietary Fiber 14.7g53%
Protein 12.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This recipe brought to you by the Idaho Bean Commission.

Ingredients

 1 tbsp olive oil
 2 cups onion, chopped
 3 garlic cloves, minced
 4 cups water, divided
 2 tbsp sugar
 2 tbsp chili powder
 2 tbsp Worcestershire sauce
 14 ½ oz cans diced tomatoes (2), undrained
 15 ½ oz can chickpeas, rinsed and drained
 15 oz can black beans, rinsed and drained
 16 oz can cannellini beans or other white beans, rinsed and drained
 6 oz can tomato poaste
 ½ cup reduced-fat Cheddar cheese, shredded (optional)

Directions

1

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine.

2

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.

Notes

Jane’s Vegetarian Chili
IngredientsDirections
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