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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Vegetarian Chili

Amount Ingredient
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)

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.

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

Look for "Fresh from Florida" ingredients at your grocery store.

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