Chili - vegetarian

Yield: 6 servings

Measure 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

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

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