Vegetarian Chili
Recipe: #8140
February 20, 2013
"This is my favorite vegetarian chili. The recipe comes from Better Homes and Gardens Cookbook."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (492.8 g)
- Calories 455.9
- Total Fat - 20.5 g
- Saturated Fat - 5.8 g
- Cholesterol - 74.9 mg
- Sodium - 1038.6 mg
- Total Carbohydrate - 24.7 g
- Dietary Fiber - 5.6 g
- Sugars - 1.8 g
- Protein - 40.6 g
- Calcium - 192.6 mg
- Iron - 4.1 mg
- Vitamin C - 11 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a 4 quart Dutch oven, cook garlic in hot oil for 30 seconds.
Step 2
Stir in canned tomatoes, beer, water, tomato sauce, chili powder, oregano, mustard, cumin, pepper and hot pepper sauce.
Step 3
Stir in beans; bring to a boil; reduce heat, cover and simmer for 10 minutes.
Step 4
Stir in corn, return to boiling; reduce heat, cover and simmer another 10 minutes.
Step 5
Top each bowl of chili with 2 tablespoons of shredded cheese, if desired.
Tips
No special items needed.
1 Reviews
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