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Vegetarian Chili
Originally posted in What’s for Dinner, February 2007 by: ewriggs
Vegetarian Chili
3 cloves garlic minced and lightly sauteed in a little oil
2 14 1/2 oz cans stewed tomatoes
1-2 cups water (or tomato juice)
3-4 tsps. Chili powder
1 tsp. dried oregano
1 tbsps. Dijon style mustard
1 tsp. cumin (I usually leave this out)
1/2 tsp. pepper
several dashes bottled hot pepper sauce (I use Tabasco)
1 15 oz can pinto beans, rinsed and drained
1 15 oz can white kidney beans, rinsed and drained
1 15 oz can red kidney beans, rinsed and drained
(I use whatever cans of beans are on the shelf at the moment - even black-eyed peas and garbanzos)
1 1/2 cups corn (fresh or frozen)
1 1/2 cups chopped zucchini or yellow summer squash
I do this one in the crock pot, too. Just toss everything in and cook for about 8 hours! This is good with corn bread.
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