Rae’s Vegetarian Chili
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 peppersauce. Stir in the pinto beans, garbanzo beans, black beans, redand white kidney beans, and corn. Bring the mixture to a boil,reduce heat, and let simmer for 20 minutes. Top each serving withcheese (if you'd like).
Ingredients
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 (28 ounce) can diced tomatoes
with juice
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 (12 fluid ounce) can or bottle
beer
- 4 tablespoons chili powder, or to
taste
- 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 drained
- 1 (15 ounce) can pinto beans,
drained and rinsed
- 1 (15 ounce) can kidney beans,
drained and rinsed
- 1 (15 ounce) can cannellini beans,
drained and rinsed
- 1 (15 ounce) can whole kernel
corn, drained and rinsed
- 2 cups shredded Cheddar cheese
