Vegetarian Chili
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 310.4
- Total Fat: 4.9 g
- Cholesterol: 5.0 mg
- Sodium: 931.5 mg
- Total Carbs: 52.6 g
- Dietary Fiber: 14.9 g
- Protein: 16.5 g
View full nutritional breakdown of Vegetarian Chili calories by ingredient
Introduction
This is a delicious vegetarian chili that even my meat eating children devour. You can easily add more vegetables for a thicker and healthier soup. I get a vegan version of the Worchestershire since it normally has anchovies. This is a delicious vegetarian chili that even my meat eating children devour. You can easily add more vegetables for a thicker and healthier soup. I get a vegan version of the Worchestershire since it normally has anchovies.Number of Servings: 8
Ingredients
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olive oil, fresh garlic, water sugar, chili powder, worchestershire sauce, diced tomatoes, chickpeas(garbanzo beans), red kidney beans, black beans, white beans, tomato paste, shredded cheddar cheese
Directions
Heat oil in a large Dutch oven over medium-high heat. Add garlic; saute 3 minutes. Add 3 cups of water along with sugar, chili powder, Worchestershire sauce, diced tomatoes, chickpeas, black beans, and white 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.
Number of Servings: 8
Recipe submitted by SparkPeople user JORENAE.
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.
Number of Servings: 8
Recipe submitted by SparkPeople user JORENAE.