You know that I can never resist the lure of a great recipe. Well, this recipe is for my vegetarian chili. I love chili, and I have a few different recipes for making it. I really like this recipe for a few reasons. First of all, it's low in fat. Second, it's high in protein. Third, it's got a nice variety of beans, so the color of the chili is much nicer than with a traditional recipe. Fourth, it can be made as mild or spicy as you like it. Beans are another one of those transition foods. I knew that yoga teacher trainings and yoga retreats serve vegetarian food. This is one recipe that I took home with me to help me continue my yogic diet.
Ingredients:
4 cloves garlic, minced 2 tablespoons olive oil
1 (28 ounces) can of diced tomatoes with juice
1 (8 ounces) can of tomato sauce
1 (6 ounces) can of tomato paste 1 (12 fluid ounce) can or bottle of beer
4 tablespoons chili powder, or to taste
1 tablespoon mustard powder 1 teaspoon dried oregano freshly ground black pepper
1 teaspoon ground cumin
1/8 teaspoon hot pepper sauce 1 (15 ounces) can black beans, rinsed and drained
1 (15 ounces) can of garbanzo beans, drained
1 (15 ounces) can of pinto beans, drained and rinsed
1 (15 ounces) can of kidney beans, drained and rinsed
1 (15 ounces) can of cannellini beans, drained and rinsed
(15 ounces) can whole kernel corn, drained and rinsed
cups shredded Cheddar cheese
In a 4-quart pot, saute garlic in oil.
Direction:
Add diced tomatoes (undrained), tomato sauce, tomato paste, beer, chili powder, mustard powder, oregano, pepper, cumin, and hot pepper sauce. Stir in the pinto beans, garbanzo beans, black beans, red and white kidney beans, and corn. Bring the mixture to a boil, reduce heat, and let simmer for 20 minutes. Top each serving with cheese (if you'd like).