Originally Jane's Vegetarian chili, I have modified and improved it and it has proven to be our favorite veggie chili over time
Saute onion in small amount of water for a few minutes, add garlic and jalapeno and saute 2 more minutes adding a little more water 1 tbsp at a time to prevent sticking.
Add 3 cups water and next 8 ingredients, 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 boil; reduce heat, and simmer 5 minutes or until thoroughly heated. Top with avocado and cilantro, perhaps a few crumbled tortilla chips. Better the 2nd day.
Excellent served on top of brown or white rice. Or on top of a baked potato.
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|Serving Size: 1 Serving (2320g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1384 (48%)|
|Amt Per Serving||% DV|
|Total Fat 153.8g||205 %|
|Saturated Fat 92.8g||464 %|
|Monounsaturated Fat 47.4g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 584.6mg||180 %|
|Sodium 2448.7mg||84 %|
|Potassium 6778.2mg||178 %|
|Total Carbohydrate 234.9g||69 %|
|Dietary Fiber 8.6g||34 %|
|Sugars, other 226.3g|
|Protein 145.8g||208 %|
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Calories per serving: 2869
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