Chili - vegetarian
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | tablespoon | Olive oil |
| 1 | Clove garlic -- finely | |
| Chopped | ||
| 1 | cup | Onion -- finely chopped |
| ⅔ | cup | Green pepper -- finely |
| Chopped | ||
| 16 | ounces | Kidney beans, canned -- |
| Undrained | ||
| 16 | ounces | Garbanzo beans, canned -- |
| Undrained | ||
| 16 | ounces | Pinto beans, canned -- |
| Undrained | ||
| 16 | ounces | Tomatoes, canned -- |
| Undrained | ||
| 4 | tablespoons | Chili powder -- or to taste |
| 1 | tablespoon | Cider vinegar |
| ¼ | teaspoon | Ground allspice |
| ¼ | teaspoon | Coriander -- ground |
| dash | Salt -- to taste | |
| 1 | teaspoon | Cumin powder |
| 1 | cup | Frozen corn -- optional |
Directions
Saute garlic, onion and green pepper in olive oil until soft. Add the rest of the ingredients. Bring to a boil, then turn heat down and simmer slowly for 30 minutes to 45 minutes.
Suggested Wine: Beer is good!
NOTES : Serve with corn bread or corn chips.
== Courtesy of Dale & Gail Shipp, Columbia Md. == Recipe By :
From: Gail Shipp Date: 03-28-95 (159) Fido: Cooking