Boasting less than 300 calories and almost 15 grams of fiber per bowl, this hearty chili skips the ground beef and uses chickpeas, black beans, kidney beans, and cannellini beans for a protein boost. To make this a complete vegetarian meal, skip the Worcestershire sauce or use anchovy-free.
1 tablespoon olive oil
2 cups chopped onion
3 garlic cloves, minced
4 cups water, divided
2 tablespoons sugar
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
2 (14.5-ounce) cans diced tomatoes, undrained
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
1/2 cup (2 ounces) reduced-fat shredded cheddar cheese, (optional)
How to Make It
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 8 ingredients (through cannellini beans), 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 a boil; reduce heat, and simmer 5 minutes or until thoroughly heated. Ladle soup into bowls. Top with cheese, if desired.
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After making this I was surprised it was rated as high as it is, until I realized so many people were reviewing it based on their modifications, which I find very misleading. So I am basing my rating according to making it exactly as instructed. This is a decent base. It has no kick to it so if you like your chili with heat you will need to add something accordingly. It is on the thin side, so you may want to decrease the water and simmer it longer than suggested. I dislike the amount of chunks of tomato in this chili, so a longer simmer night also help break those down. I also found it needed salt, particularly since it calls for rinsing the beans, which reduces the sodium. Considering the amount of modifications needed to make this work, I wouldn't make it again. Too many other great alternatives.
I made this as directed. It was much thinner then any chili I have ever made. Much more like a soup. Also, quite bland. My family didn't eat it. Maybe if you made alterations it would be better, but I wouldn't stick to this recipe as written.