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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 pepper
sauce. Stir in the pinto beans, garbanzo beans, black beans, red
and white kidney beans, and corn. Bring the mixture to a boil,
reduce heat, and let simmer for 20 minutes. Top each serving with
cheese (if you'd like).
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Total Time 20 minutes
Course Breakfast
Cuisine American

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