Vegetarian Chili
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This chili is so hearty and the beer adds a interesting
twist to it. Serve with a loaf of bread and enjoy!
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1 cup
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chopped green sweet pepper (1
large)
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1/2 cup
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chopped onion (1 medium)
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3
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cloves garlic, minced
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1 tablespoon
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cooking oil
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2
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14.5-ounce cans diced tomatoes with
chili spices or diced tomatoes, undrained
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1
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12-ounce can beer or one 14-ounce can
vegetable broth
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1 cup
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water
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1
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8-ounce can tomato sauce
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3-4 teaspoons
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chili powder
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1 tablespoon
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snipped fresh oregano or 1 teaspoon
dried oregano, crushed
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1 teaspoon
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ground cumin
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1/2 teaspoon
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black pepper
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Several dashes bottled hot pepper
sauce (optional)
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3
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15-ounce cans pinto beans, black
beans, white kidney beans, and/or red kidney beans, rinsed and drained
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2 cups
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fresh or frozen whole kernel
corn
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1 cup
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chopped zucchini
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1 cup
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shredded cheddar cheese or Monterey
Jack cheese, optional
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1
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In a 5- or 6-quart Dutch oven cook sweet pepper,
onion, and garlic in hot oil over medium heat until tender, stirring occasionally. Stir in undrained tomatoes,
beer, water, tomato sauce, chili powder, dried oregano (if using), cumin, black pepper, and, if desired, hot
pepper sauce. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
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2
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Stir in beans, corn, and zucchini. Return to boiling;
reduce heat. Simmer, uncovered, for 10 minutes more. Stir in fresh oregano, if using. If desired, top each
serving with cheese.
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Servings: 8
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Ready in: 40 minutes
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Recipe Type
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Dutch Oven, Main Dish, One-dish meal, One-dish Soup, Quick &
Easy, Soup, Vegetarian
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Recipe
Source
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Source: Better Homes and Gardens New Cook Book
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