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Vegetarian Chili

chef.gonzalo's picture
Ingredients
  Dry pinto beans 1 Cup (16 tbs), rinsed, soaked overnight
  Water 4 Cup (64 tbs)
  Canned whole kernel corn 16 Ounce (1 Can)
  Tomato sauce 15 Ounce (1 Can)
  Onion 1 Large, chopped to make 1 cup
  Canned green chili peppers 4 Ounce, rinsed, seeded, and chopped (1 Can)
  Chili powder 1 Tablespoon
  Salt 1 Teaspoon
  Dried oregano 1 Teaspoon, crushed
  Garlic 1 Clove (5 gm), minced
  Bay leaf 1
  Cheddar cheese/Monterey jack cheese 8 Ounce, cubed (2 Cups)
Directions

MAKING
1. In a saucepan combine beans and the water and bring the mixture to boil; reduce heat and simmer for about 2 minutes.
2. Remove from heat; cover; let stand 1 hour but do not drain.
3. In a large saucepan combine together pinto beans with liquid, un-drained corn, tomato sauce, onion, chopped chili peppers, chili powder, salt, oregano, garlic, and bay leaf; bring the mixture to boil
4. Reduce heat; cover and simmer for about 2 1/2 hours.
5. Remove and discard bay leaf.

SERVING
6. Ladle soup into individual serving bowls.
7. Sprinkle each serving with cheese cubes and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy
Cook Time: 
200 Minutes
Servings: 
4

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