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Vegetarian Chili

Face it. It’s unseasonably cold. So, why not take this opportunity to make one last post of chili. And why not make it a vegetarian bowl? INGREDIENTS 1 cup chopped, seeded red or green sweet pepper (1 medium) 3/$1 at Giant Mart 1/2 cup chopped onion (1 medium) 3 lb. bag of Vidalias $1.50 at Giant Mart 3 cloves garlic, minced 1 tablespoon cooking oil 2 14 1/2-ounce cans diced tomatoes with chili spices or diced tomatoes, undrained 1 12-ounce can beer or one 14-ounce can vegetable broth 1 cup water 1 8-ounce can tomato sauce 3 to 4 teaspoons chili powder 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed 1 teaspoon ground cumin 1/2 teaspoon black pepper Several dashes bottled hot pepper sauce (optional) 3 15-ounce cans pinto beans, black beans, white kidney beans, and/or red kidney beans, rinsed and drained 2 cups fresh or frozen whole kernel corn 1 cup chopped zucchini (1 medium) 1 cup shredded cheddar or Monterey Jack cheese (4 ounces) (optional) DIRECTIONS 1. In a 5- to 6-quart Dutch oven cook sweet pepper, onion, and garlic in hot oil until tender, stirring occasionally. Stir in 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. 2. 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 2 tablespoons of cheese. 3. Makes 8 servings (12 cups)

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