Vegetarian Chili
Source
Better Homes and Gardens Cookbook
Prep Time20 min |
Cook Time20 min |
Total Time40 min |
Ingredients
3 | cloves | (3 tsp) garlic minced |
1 | tablespoon | cooking oil |
2 | cans | chunky chili-style tomatoes or low-sodium stewed tomatoes |
1 | 12-oz can beer optional | |
1 | cup | water |
1 | 8-oz can low-sodium tomato sauce | |
3-4 | tsp | chili powder |
1 | tablespoon | snipped fresh oregano or 1 tsp dried oregano |
1 | tablespoon | dijon style mustard |
4 | tsp | ground cumin |
1 1⁄2 | tsp | pepper |
several dashes bottled hot pepper sauce optional | ||
1 | 15 oz can lower-sodium pinto beans rinsed and drained | |
1 | 15 oz can white kidney beans rinsed and drained | |
1 | 15 oz can lower-sodium red kidney beans rinsed and drained | |
1 1⁄2 | cups | frozen whole kernel corn or fresh |
1 1⁄2 | cups | chopped zucchini (optional) or yellow summer squash |
3⁄4 | cup | shredded cheddar or Monterey jack cheese |
okra optional |
Try it FREE for 14 days! No credit card required!
At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).
There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.
Comments & Personal Notes