I just realized that I haven’t ever made this and taken a picture of it.  But still wanted to share the recipe. It’s cheap and easy to make!

The next time I cook it, I will add photos.

 

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Vegetarian Chili

Prep Time: 20 min

Cook Time: 4-6 hours

Total Time: 4-6 hours min

Serves:

Ingredients

  • 3 cloves (3 tsp) garlic minced
  • 1 tablespoon cooking oil
  • 2 cans chunky chili-style tomatoes or low-sodium stewed tomatoes
  • 1 12-oz can beer (optional)
  • 1 cup water (use bone broth for additional flavor)
  • 1 8-oz can low-sodium tomato sauce
  • 3-4 tsp chili powder
  • 1 tablespoon snipped fresh oregano or 1 tsp dried oregano
  • 1 tablespoon dijon style mustard
  • 4 tsp ground cumin
  • 1 1⁄2 tsp pepper
  • several dashes bottled hot pepper sauce optional
  • 1 15 oz can lower-sodium pinto beans rinsed and drained
  • 1 15 oz can white kidney beans rinsed and drained
  • 1 15 oz can lower-sodium red kidney beans rinsed and drained
  • 1 1⁄2 cups frozen whole kernel corn (canned or fresh will do)
  • 1 1⁄2 cups chopped zucchini or yellow summer squash (optional)
  • 3⁄4 cup shredded cheddar or Monterey jack cheese
  • okra (optional)

Directions

  1. Optional ingredients for the girl who cooks to taste: old bay, chicken, taco seasoning, 1/4 cup soy sauce
  2. Dump everyting in a crockpot. Double if you want to have extra to freeze.
  3. Cook all day and enjoy an easy dinner.
  4. Top with cheese, sour cream, or green onions if you like. Add a salad and cornbread for a complete meal.

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