Florida Vegetable Recipe

Vegetable-6156

Amount	Ingredient
Ingredients
2 tablespoons	olive oil
2 cups	onion, chopped
5 cloves	garlic, minced
5 cups	water
2 tablespoons	sugar
2 tablespoons	chili powder
1 tablespoon	jalapeño pepper, chopped
2 tablespoons	Worcestershire sauce
2 14.5-ounce cans	diced tomatoes, undrained
1 15-ounce can	chickpeas, drained and rinsed
1 15-ounce can	black beans, drained and rinsed
1 15-ounce can	kidney beans, drained and rinsed
1 15-ounce can	cannellini or other white bean, drained and rinsed
1 1/2 cups	vegetable protein, crumbled
1 6-ounce can	tomato paste
	cheddar cheese, shredded (optional for garnish)

Preparation Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté 3 minutes or until tender. Add 4 cups water and next 10 ingredients, stirring to combine. Mix remaining cup of water with tomato paste in a bowl, whisking until blended. Stir tomato paste mixture into bean mixture. Bring to a boil; reduce heat and simmer for 15 minutes. Ladle chili into bowls and garnish with cheese if desired. Yield 12 servings Nutritional Value Per Serving Calories 246 Calories From Fat 39 , Total Fat 4g, Saturated Fat .37g, Trans Fatty Acid 0g, Cholesterol 0.08mg, Total Carbohydrate 34g, Protein 24g, Omega 3 Fatty Acid 0.03g