| | Vegetarian Chili 3 cloves garlic, minced
1 tablespoon of cooking oil
Two 14 1/2 ounce cans of chili styled chunky tomatoes
One 12 ounce can of beer, I use Icehouse!
One 8 ounce can of tomato sauce
1 cup of water
1 tablespoon of chili powder
1 tablespoon of Dijon styled mustard
1 tablespoon of snipped fresh oregano or 1 teaspoon of dried oregano, crushed
1 teaspoon of ground cumin
1/2 teaspoon of black pepper
Several dashes of bottled hot pepper sauce
One 15 1/2 ounce can of red kidney beans, rinsed and drained
One 15 ounce can of pinto beans, rinsed and drained
One 15 ounce can of white kidney beans, rinsed and drained
1 1/2 cups of fresh or frozen whole kernel corn
1 1/2 cups of chopped zucchini or yellow summer squash
3/4 cup of shredded cheddar or Monterey Jack cheese |
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In a Dutch oven cook the garlic in hot oil for 30 seconds. Stir in the undrained tomatoes, beer, tomato sauce, water, chili powder, mustard, oregano, cumin, black pepper, and hot pepper sauce. Stir in the red kidney beans, pinto beans and white kidney beans. Bring to boiling, reduce the heat. Cover and simmer for 10 minutes. Stir in the corn and zucchini or yellow squash. Return to boiling, reduce the heat. Cover and simmer for 10 minutes or until the vegetables are tender. Top each serving with cheese. Makes 6 servings Dutch Oven/Cast Iron Recipe Collection 
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