This chili has no meat, but no one will notice with how filling and tasty it is, and easy to make!
Makes 8-10 servings
Under 300 calories per serving
Prep and cook time: 20 minutes
Ingredients
1 Tbs. extra virgin olive oil
1 very large sweet vidalia onion
2 Tbs. minced garlic
3 cups + 1 cup water
2 Tbs. granulated sugar (or splenda)
2 Tbs. worchestershire sauce
2 Tbs. chili powder
28 oz. can diced tomatoes
15 oz. garbanzo beans, canned
15 oz. red kidney beans, canned
15 oz. cannellini beans, canned
6 oz. tomato paste
1/2 cup shredded sharp cheddar cheese
Method
In large dutch oven, warm olive oil. Clean and slice large onion, sauteing in oil with minced garlic. Saute for 5 minutes, stirring constantly. Add 3 cups of water and keep heat on medium-high. Add sugar, chili powder, worchestershire and diced tomatoes (undrained). Using a strainer, drain garbanzo beans, kidney beans and cannellini beans and rinse well with water. Add all to pot.
While waiting for bean mixture to start steaming, add 1 cup water and tomato paste in small bowl and whisk until incorporated. Add to bean mixture and turn heat to high. Bring to a boil and boil for 5 minutes, then turn off heat and stir until no longer “splattering.” (*If you want a thicker chili, just add tomato paste to bean mixture and mix well, omitting 4th cup of water).
Serve in bowls, topped with a Tablespoon of sharp cheddar cheese. This chili is not very spicy but has a delicious flavor and is very filling!
Tips:
If you haven’t cooked with chili powder before, it gains potency over time. This chili is delicious the next day but will double in spice content! I love the leftovers, but my kids enjoy the first product which is not spicy at all.