Vegetarian Chili with Corn Recipe
Ingredients
| Pinto beans | 1 Cup (16 tbs), dried | |
| Water | 4 Cup (16 tbs) | |
| Whole kernel corn-1 (17-ounce) can, undrained | ||
| Tomato sauce -1 (15-ounce) can | ||
| Onion | 1 Large | |
| Green chiles -1 (4-ounce) can chopped, drained | ||
| Garlic | 1 Clove (5gm) | |
| Salt | 1 Teaspoon | |
| Chili powder | 2 Teaspoon | |
| Oregano | 1 Teaspoon | |
| Bay leaf | 1 | |
| Monterey Jack | 1 Cup (16 tbs) | |
Directions
MAKING
1)Use a large dutch oven , place washed beans in it.
2)Soak beans overnight.
3)Drain beans add water and whole kernel corn,tomato sauce,onion,green chiles,clove garlic,salt,chili powder,whole oregano and bay leaf.
4)Let it boil and simmer for 2 1/2 hours or until beans are tender.
5)Remove bay leaf from the mixture.
SERVING
6)Serve it with some cheese over it.
1)Use a large dutch oven , place washed beans in it.
2)Soak beans overnight.
3)Drain beans add water and whole kernel corn,tomato sauce,onion,green chiles,clove garlic,salt,chili powder,whole oregano and bay leaf.
4)Let it boil and simmer for 2 1/2 hours or until beans are tender.
5)Remove bay leaf from the mixture.
SERVING
6)Serve it with some cheese over it.
Chef
