Vegetarian Chili Recipe
Summary
Ingredients
| Pinto beans | 1 Cup (16 tbs), dried | |
| Water | 4 Cup (16 tbs) | |
| Whole kernel corn | 1 Can (10oz), undrained | |
| Tomato sauce | 1 Can (10oz) | |
| Onion | 1 Large, chopped | |
| Green chiles | 1 Can (10oz), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1 Teaspoon | |
| Chili powder | 2 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| Bay Leaf | 1 | |
| 1 cup (4 ounces) shredded Monterey Jack cheese (optional) | ||
Directions
Sort and wash beans; place in a Dutch oven.
Cover with water 2 inches above beans; let soak overnight.
Drain beans; add 4 cups water, and next 9 ingredients.
Bring to a boil; cover, reduce heat, and simmer 2 1/2 hours or until beans are tender.
Remove bay leaf.
Ladle into serving bowls; sprinkle with cheese, if desired.
Cover with water 2 inches above beans; let soak overnight.
Drain beans; add 4 cups water, and next 9 ingredients.
Bring to a boil; cover, reduce heat, and simmer 2 1/2 hours or until beans are tender.
Remove bay leaf.
Ladle into serving bowls; sprinkle with cheese, if desired.
Chef
