Originally Jane's Vegetarian chili, I have modified and improved it and it has proven to be our favorite veggie chili over time

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Name: Margie's Vegetarian Chili
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 2 cups Onion chopped; 3 cloves Garlic minced; 1 medium Pepper, Jalapeno minced or chopped fine; 4 cups Water; 2 tablespoons Maple syrup; 2 tablespoons Chili powder; 1 tablespoon Smoked paprika; 2 tablespoons vegan worcestershire sauce; 2 cans diced tomatoes 14.5 oz cans; 1 can chickpeas 15 oz; 1 can Black beans; 1 can pinto or cannellini beans; 1 can Kidney beans; 1 can Tomato paste 6 oz

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INGREDIENTS

2 cups Onion ; chopped
3 cloves Garlic ; minced
1 medium Pepper, Jalapeno ; minced or chopped fine
4 cups Water
2 tablespoons Maple syrup
2 tablespoons Chili powder
1 tablespoon Smoked paprika
2 tablespoons vegan worcestershire sauce
2 cans diced tomatoes ; 14.5 oz cans
1 can chickpeas ; 15 oz
1 can Black beans
1 can pinto or cannellini beans
1 can Kidney beans
1 can Tomato paste ; 6 oz

Servings

INSTRUCTIONS

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.

NOTES

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Margie's Vegetarian Chili

2 cups Onion chopped
3 cloves Garlic minced
1 medium Pepper, Jalapeno minced or chopped fine
4 cups Water
2 tablespoons Maple syrup
2 tablespoons Chili powder
1 tablespoon Smoked paprika
2 tablespoons vegan worcestershire sauce
2 cans diced tomatoes 14.5 oz cans
1 can chickpeas 15 oz
1 can Black beans
1 can pinto or cannellini beans
1 can Kidney beans
1 can Tomato paste 6 oz

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.

Excellent served on top of brown or white rice. Or on top of a baked potato.

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Nutrition

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Serving Size: 1 Serving (2320g)
Recipe Makes: 8 Servings

Calories: 2869
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2869

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