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Jane's Vegetarian Chili

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“From myrecipes.com Calories:276 (11% from fat) Fat:3.5g (sat 0.3g,mono 1.3g,poly 1g) Protein:12.7g Carbohydrate:49.7g Fiber:14.7g Cholesterol:0.0mg Iron:4.2mg Sodium:587mg Calcium:107mg Everyone in my family liked this. My husband did complain about the lack of meat, but he said he liked it otherwise. I usually boil some kind of noodles separately...like spaghetti, elbow macaroni or penne...and add it to my chili. I've made this once, and wanted to stay true to the recipe, so I didn't add pasta to it, but I probably will next time. Altho it is good without it, that is just what we are used to. I made my grandma's cornbread to go with it and it was delicious and so easy to make.”
READY IN:
25mins
SERVES:
8
YIELD:
8 1-1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender.
  2. Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine.
  3. Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture.
  4. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated.
  5. Ladle soup into bowls.
  6. Top with cheese, if desired.
  7. The prep time is estimated from how long it takes to chop 1-2 onions, open all those cans and mix up the tomato paste & water mixture.

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