Vegetarian Chili
Created by Dreamer_in_Ontario on February 20, 2013
- Servings: 6
- Prep Time: 20m
- Cook Time: 20m
- Recipe #8140
Ingredients
- 3 cloves garlic, minced
- 1 tablespoon cooking oil
- 2 (14 1/2 ounce) cans chunky chili-style tomatoes or diced tomatoes
- 1 (12 ounce) bottle beer (you may substitute beef or vegetable broth)
- 1 cup water
- 1 (8 ounce) can tomato sauce
- 3 to 4 teaspoons chili powder
- 1 teaspoon dried oregano, crushed
- 1 tablespoon Dijon-style mustard
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- Several dashes bottled hot pepper sauce, optional
- 1 (15 ounce)can pinto beans, drained and rinsed
- 1 (15 ounce)can white kidney beans, drained and rinsed
- 1 (15 ounce)can red kidney beans, drained and rinsed
- 2 cups frozen corn
- 3/4 cup cheddar cheese or Monterey Jack cheese, optional (3 ounces)
How to Make
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Step 1: In a 4 quart Dutch oven, cook garlic in hot oil for 30 seconds.
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Step 2: Stir in canned tomatoes, beer, water, tomato sauce, chili powder, oregano, mustard, cumin, pepper and hot pepper sauce.
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Step 3: Stir in beans; bring to a boil; reduce heat, cover and simmer for 10 minutes.
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Step 4: Stir in corn, return to boiling; reduce heat, cover and simmer another 10 minutes.
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Step 5: Top each bowl of chili with 2 tablespoons of shredded cheese, if desired.
Nutritional Facts
- 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