Jane's Vegetarian Chili

By luvyaz12

8 servings (serving size: 1 1/2 cups soup)

*CALORIES276 (11% from fat) *FAT3.5g (sat 0.3g, mono 1.3g, poly 1g) *PROTEIN12.7g *CARBOHYDRATE49.7g *FIBER14.7g *CHOLESTEROL0.0mg *IRON4.2mg *SODIUM587mg *CALCIUM107mg

Ingredients

• tablespoon * 1 tablespoon olive oil
• cups * 2 cups chopped onion
• * 3 garlic cloves, minced
• cups * 4 cups water, divided
• tablespoons * 2 tablespoons sugar
• tablespoons * 2 tablespoons chili powder
• tablespoons * 2 tablespoons Worcestershire sauce
• cans * 2 (14.5-ounce) cans diced tomatoes, undrained
• can * 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
• can * 1 (15-ounce) can black beans, rinsed and drained
• can * 1 (15-ounce) can kidney beans, rinsed and drained
• can * 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
• can * 1 (6-ounce) can tomato paste
• cup * 1/2 cup (2 ounces) reduced-fat shredded cheddar cheese, (optional)

Details

Servings 8

Preparation

Step 1

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.