When I cook chili, it’s a weight gain waiting to happen. Chili wouldn’t be so fattening if you could stick to one small bowl and no crackers, but who can do that? If the chili is good, you have to have at least one second helping and the more crackers, the better. In fact, a nice grilled cheese sandwich makes a terrific side to chili.
Ergo, weight gain.
I have never been a huge fan of vegetarian chili. It seems almost sacrilegious to eat chili without ground beef. It’s downright un-American, but I made a batch of veggie chili last week and it was excellent, full of protein and void of fat.
Don’t tell anybody, but here’s how I did it.
It all starts with onions. Get a big, old fat Vidalia and whack it up and sauté in some hot olive oil in a big frying pan. Mince a few garlic cloves and sauté those as well, about 5 minutes, until tender. Next, add 4 C water 3 T sugar, 2 T chili powder, 1 T Worcestershire Sauce, 2 Cans (14.5 Oz.) diced tomatoes, 1 (8 oz.) can tomato paste and 1 can each of (all rinsed and drained) chickpeas, black beans, light kidney beans, cannellini beans. Bring the soup to a boil, reduce heat and simmer for a while and eat when you are good and ready. A little cheddar sprinkled on top makes for a hot, satisfying and most healthy meal.
Veggie Chili
1 T olive oil
2 C chopped Vidalia
3 cloves minced garlic
4 C water
2 T sugar
2 T chili powder
1 T Worcestershire Sauce
2 Cans diced tomatoes
1 can chickpeas
1 can black beans
1 can light kidney beans
1 can cannellini beans
1 8oz. can tomato paste