Sunday, April 26, 2009

Vegetarian Chili

This is a recipe I got from Cooking Light magazine. I took the basic recipe and tweaked it a little bit. Since my husband Tom likes hot, I added Tabasco sauce, pepper and diced green chilies. I also added Morning Star Farms Meal Starters. They look a lot like cooked, crumbled ground beef, and come frozen in a bag. I've never tried them before and I thought they added a lot of texture to the chili, as well as nutrition. Plus, they're much lower in fat and calories than ground beef. And, best of all, Tom couldn't tell the difference!
1 tablespoon olive oil
2 cups chopped onion
3 garlic cloves, minced
3 cups water
1 can vegetable broth
(or chicken broth, which makes this "Almost" Vegetarian Chili)
1 tsp. sugar
1/2 tsp. pepper
1/2 tsp. Tabasco
1/2 tsp. oregano
2 tablespoons chili powder
1 tablespoons Worcestershire sauce
2 (14.5-ounce) cans diced tomatoes, undrained
1 (4 ounce) can hot diced green chilies
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (6-ounce) can tomato paste
1 (12 ounce) package Morning Star Farms Meal Starters
Reduced-fat shredded cheddar cheese
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 12 ingredients (through cannellini beans), stirring to combine.
Combine chicken broth 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.

No comments:

Post a Comment