Jane's Vegetarian Chili

Jane's Vegetarian Chili
Photo by Randy Mayor


  • 3 garlic cloves, minced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2 cups chopped onion
  • ½ cup (2 ounces) reduced-fat shredded cheddar cheese, (optional)
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 2 tablespoons Worcestershire sauce
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
  • + 7 more ingredients
    • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
    • 2 (14.5-ounce) cans diced tomatoes, undrained
    • 4 cups water, divided
    • 2 tablespoons sugar
    • 1 tablespoon olive oil
    • 1 (6-ounce) can tomato paste
    • 2 tablespoons chili powder

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. Sti...

View full recipe at My Recipes


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