Wednesday, March 12, 2014
Vegetarian Chili
- 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) $
Preparation
- 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.
# posted by Chelsea @ 10:58 AM 
