Monday, September 22, 2008

Monday time.

Ok, so I was hoping to post a new cookie recipe. I was sure it was going to be tasty and it was a total BOMB. So if anyone has a tasty whole-wheat peanut butter cookie recipe I would love to try it. I hate making food that tastes bad!

Anyway, I'm done ranting. Here is my new favorite chili recipe (discovered in time for freezer meals last month). Has anyone else caught on to the fact that I love to bake and I love beans??
Btw, if you are opposed to using canned beans then this recipe would be a hernia for you ;)

Janes Vegetarian Chili (click on the title for the link to the recipe and the source of the picture).


  • 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)

Heat oil in a large pot 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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