Prep time: 20 minutes
Cook time 30 minutes or more
Serves 6
Ingredients
1 to 2 tablespoons cooking oil
3 clove garlic, minced
1 medium to large onion, diced
1/2 to 1 green pepper, diced
10 mushroom, diced, approx. 1 cup
1 12 oz. can beer or 1 14-ounce can beef broth
1/2 cup water
1 can tomato paste, 5.5 oz.
1 28 oz. can diced tomatoes
1 tablespoon chili powder
1/4 tsp. or 1 tablespoon fresh oregano
1 tablespoon Dijon mustard
1/4 tsp. cumin
1/4 to 1/2 tsp. black pepper
1/4 tsp. red pepper, crushed
2 cans red kidney beans, 15 oz.
1 can Bean blend,15 oz., look for white beans, pinto beans and kidney beans in the mix
1 can whole kernel corn or 2 cups frozen corn
3/4 cup shredded cheddar or Monterey Jack cheese, optional
Instructions
in a 4-quart Dutch oven or large pot, preheat cooking oil. Add garlic, onion, green pepper and mushrooms. Cook until tender, stirring often.
Stir in beer, water, tomatoes, tomato paste, chili, dried oregano (add fresh oregano at end of cooking), mustard, black pepper and red pepper. Bring to boil. Meanwhile, drain and rinse beans. Stir in beans and corn and bring to a boil. Reduce heat and simmer covered for 20 minutes or more. Add fresh oregano during last 5 minutes of cooking.
If desired, top each serving with 2 tablespoons shredded cheese.
Serve hot with toast or biscuits.
Cook time 30 minutes or more
Serves 6
Agnes
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| Veggie Chili |
Ingredients
1 to 2 tablespoons cooking oil
3 clove garlic, minced
1 medium to large onion, diced
1/2 to 1 green pepper, diced
10 mushroom, diced, approx. 1 cup
1 12 oz. can beer or 1 14-ounce can beef broth
1/2 cup water
1 can tomato paste, 5.5 oz.
1 28 oz. can diced tomatoes
1 tablespoon chili powder
1/4 tsp. or 1 tablespoon fresh oregano
1 tablespoon Dijon mustard
1/4 tsp. cumin
1/4 to 1/2 tsp. black pepper
1/4 tsp. red pepper, crushed
2 cans red kidney beans, 15 oz.
1 can Bean blend,15 oz., look for white beans, pinto beans and kidney beans in the mix
1 can whole kernel corn or 2 cups frozen corn
3/4 cup shredded cheddar or Monterey Jack cheese, optional
Instructions
in a 4-quart Dutch oven or large pot, preheat cooking oil. Add garlic, onion, green pepper and mushrooms. Cook until tender, stirring often.
Stir in beer, water, tomatoes, tomato paste, chili, dried oregano (add fresh oregano at end of cooking), mustard, black pepper and red pepper. Bring to boil. Meanwhile, drain and rinse beans. Stir in beans and corn and bring to a boil. Reduce heat and simmer covered for 20 minutes or more. Add fresh oregano during last 5 minutes of cooking.
If desired, top each serving with 2 tablespoons shredded cheese.
Serve hot with toast or biscuits.
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| Ingredients for Veggie Chili |
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