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Jane’s Vegetarian Chili
½ tbsp olive oil
1 cup onion, chopped
1 ½ garlic cloves, minced
2 cups water, divided
1 tbsp sugar
1 tbsp chili powder
1 tbsp Worcestershire sauce
7 ¼ oz cans diced tomatoes (2), undrained
7 ¾ oz can chickpeas, rinsed and drained
7 ½ oz can black beans, rinsed and drained
8 oz can cannellini beans or other white beans, rinsed and drained
3 oz can tomato poaste
¼ 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
4 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
½ tbsp olive oil
1 cup onion, chopped
1 ½ garlic cloves, minced
2 cups water, divided
1 tbsp sugar
1 tbsp chili powder
1 tbsp Worcestershire sauce
7 ¼ oz cans diced tomatoes (2), undrained
7 ¾ oz can chickpeas, rinsed and drained
7 ½ oz can black beans, rinsed and drained
8 oz can cannellini beans or other white beans, rinsed and drained
3 oz can tomato poaste
¼ cup reduced-fat Cheddar cheese, shredded (optional)