This chili is incredibly tasty and very easy to make. The chili is full of great vegetable flavors and makes for a very hearty meal. This chili is great for dinner is you have had a long day and just need to throw something together quickly for dinner. I hope you enjoy this recipe as much as we do!
Servings 6
1 TBSP olive oil (I used cooking spray for the pan instead to cut the calories)
1 cup chopped onion (Vidalia is recommended)
3 garlic cloves, minced
1 (14oz) can No salt added Diced Tomatoes
3 (16oz) Cans Chili Beans (do not rinse or drain!)
2 (8oz) cans No salt added Tomato Sauce
1 TBSP low sodium Soy Sauce
1 tsp Sugar (1/2 tsp if Splenda)
1 tsp Salt
1 tsp Black Pepper
1/2 tsp Cumin
1.5 TBSP Chili Powder
I recommend using a 4 quart pot for this recipe. Start by putting your olive oil into the bottom of the pan, or spray the pan with a coat of nonfat cooking spray. Add the onions and garlic to the pan and saute until they are lightly browned and tender (about 3 minutes).
Add the tomatoes, beans, tomato sauce, soy sauce, sugar, salt, pepper, cumin, and chili powder. Bring the entire pot to a boil and then allow it to simmer for about 15 to 20 minutes. If you want some extra spice throw in 1/2 tsp of Cayenne pepper and 1/2 tsp Smoked Paprika.
This dish goes well with a slice of Whole Wheat Scallion Cornbread. Enjoy!
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