Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Vegetable Recipe
Vegetarian Chili
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Vegetable-6156
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Ingredients |
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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 |
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cheddar cheese, shredded (optional for garnish) |
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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
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Look for "Fresh from Florida" ingredients at your grocery store.
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