Vegetarian Chili
Ingredients
| 1 tbs olive oil | ||
| 1 cup chopped green pepper | ||
| 1 chopped red or orange green pepper | ||
| 2 jalapeno peppers, seeded and diced | ||
| 2 cups chopped onion | ||
| 1 cup sliced mushrooms | ||
| 3 cloves garlic, minced | ||
| 4 cups water, divided | ||
| 1 and 1/2 cups corn kernels | ||
| 2 tbs sugar | ||
| 2 tbs chili powder | ||
| 2 tbs Worcestershire sauce | ||
| 2 (14oz) cans of diced tomatoes, un-drained | ||
| 1 (15oz) can of black beans | ||
| 1 can cannelloni beans or white beans, rinsed and drained | ||
| 1 (6oz) can of tomato paste | ||
| 1/2 cup shredded cheddar cheese |
- Heat oil in a large pot over medium high heat.
- Add peppers, onions, mushrooms and garlic and saute for 3-5 minutes until vegetables are almost tender.
- Add 3 cups of water, corn, sugar, chili powder, Worcestershire sauce, tomatoes, beans and combine.
- Combine remaining cup of water and tomato paste in a bowl and whisk until well blended.
- Stir in tomato paste mixture into the bean mixture.
- Bring to a boil, then reduce the heat and simmer for 10 to 15 minutes until flavors have combined.
- If desired, serve over rice topped with cheese.
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