Rae's Vegetarian Chili So Tasty

Monday, September 24, 2018

Rae's Vegetarian Chili

"This is a low-fats, high-protein recipe. For vegan, definitely leave out the cheese. The type of beans adds a pleasing contact of colour, and it could be made as moderate or highly spiced as you want it. Remember to recycle all those cans we used."

Ingredients :

4 cloves garlic, minced
2 tablespoons olive oil
1 (28 ounce) can diced tomatoes with juice
1 (eight ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (12 fluid ounce) can or bottle beer
4 tablespoons chili powder, or to flavor
1 tablespoon mustard powder
1 teaspoon dried oregano
freshly ground black pepper
1 teaspoon ground cumin
1/8 teaspoon hot pepper sauce
1 (15 ounce) can black beans, rinsed and tired
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can pinto beans, tired and rinsed
1 (15 ounce) can kidney beans, tired and rinsed
1 (15 ounce) can cannellini beans, tired and rinsed
1 (15 ounce) can entire kernel corn, tired and rinsed
2 cups shredded Cheddar cheese

Instructions :

Prep : 10M	Cook : 8M	Ready in : 30M

In a 4 quart pot, saute garlic in oil.
Add diced tomatoes (undrained), tomato sauce, tomato paste, beer, chili powder, mustard powder, oregano, pepper, cumin, hot pepper sauce. Stir in the pinto beans, garbanzo beans, black beans, purple and white kidney beans, and corn. Bring the aggregate to a boil, lessen heat, and let simmer for 20 mins. Top each serving with cheese (in case you'd like).

Notes :

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