Print Options:

Jane’s Vegetarian Chili

Yields8 Servings

Janes Vegetarian Chili

 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

Serving Size 1 ½ cups

Servings 0


Amount Per Serving
Calories 276Calories from Fat 11
% Daily Value *
Total Fat 3.5g6%
Cholesterol 0mg
Sodium 587mg25%
Total Carbohydrate 49.7g17%

Dietary Fiber 14.7g59%
Protein 12.7g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.