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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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From Calories:276 (11% from fat) Fat:3.5g (sat 0.3g,mono 1.3g,poly 1g) Protein:12.7g Carbohydrate:49.7g Fiber:14.7g Cholesterol:0.0mg Iron:4.2mg Sodium:587mg Calcium:107mg Everyone in my family liked this. My husband did complain about the lack of meat, but he said he liked it otherwise. I usually boil some kind of noodles separately...like spaghetti, elbow macaroni or penne...and add it to my chili. I've made this once, and wanted to stay true to the recipe, so I didn't add pasta to it, but I probably will next time. Altho it is good without it, that is just what we are used to. I made my grandma's cornbread to go with it and it was delicious and so easy to make. Ingredients:
1 tablespoon olive oil |
2 cups chopped onions |
3 garlic cloves, minced |
4 cups water, divided |
2 tablespoons sugar |
2 tablespoons chili powder |
2 tablespoons vegetarian worcestershire sauce |
2 (14 1/2 ounce) cans diced tomatoes, undrained |
1 (15 1/2 ounce) can chickpeas, rinsed and drained (garbanzo beans) |
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 1 (16 ounce) can other white beans, rinsed and drained |
1 (6 ounce) can tomato paste |
1/2 cup reduced-fat shredded cheddar cheese (optional) |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender.
2. Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine.
3. Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture.
4. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated.
5. Ladle soup into bowls.
6. Top with cheese, if desired.
7. The prep time is estimated from how long it takes to chop 1-2 onions, open all those cans and mix up the tomato paste & water mixture.
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