Margie's Vegetarian Chili
Originally Jane's Vegetarian chili, I have modified and improved it and it has proven to be our favorite veggie chili over time
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 3 cloves garlic minced
- 2 tablespoons maple syrup
- 2 tablespoons chili powder
- 4 cups water
- 1 can kidney beans
- 1 can black beans
- 2 cups onion chopped
- 2 tablespoons vegan worcestershire sauce
- 1 medium pepper, jalapeno minced or chopped fine
- 1 tablespoon smoked paprika
- 2 cans diced tomatoes 14.5 oz cans
- 1 can chickpeas 15 oz
- 1 can pinto or cannellini beans
- 1 can tomato paste 6 oz
- Carbohydrate 234.889434070407 g
- Cholesterol 584.640000494226 mg
- Fat 153.808318822669 g
- Fiber 8.6038787335057 g
- Protein 145.811565912042 g
- Saturated Fat 92.7792234305333 g
- Serving Size 1 1 Serving (2320g)
- Sodium 2448.73306652226 mg
- Sugar 226.285555336901 g
- Trans Fat 8.06944214838897 g
- Calories 2869 calories
Saute onion in small amount of water for a few minutes, add garlic and jalapeno and saute 2 more minutes adding a little more water 1 tbsp at a time to prevent sticking. Add 3 cups water and next 8 ingredients, 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 boil; reduce heat, and simmer 5 minutes or until thoroughly heated. Top with avocado and cilantro, perhaps a few crumbled tortilla chips. Better the 2nd day. Excellent served on top of brown or white rice. Or on top of a baked potato.
