Makes 8-10 servings
Under 300 calories per serving
Prep and cook time: 20 minutes
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
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!
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.