Vegetarian Chili
Chef Ria: Chef Ria
Serves: 6
- 2 cans of kidney bean
- 1 can of stewed tomatoes
- ½ can of Italian stewed tomatoes
- ½ can of Mexican stewed tomatoes
- ½ yellow onion
- 2 cloves of garlic
- 1 vegetable bouillon cube
- 1 cup of corn
- 1½ cup of water
- cheese for garnish (optional)
- pinch of sea salt (optional)
- cayenne pepper to taste (optional)
- Combine water, bouillon cube and beans in a large pot over medium heat.
- After 10 minutes add roughly chopped tomatoes, garlic, onion, salt and cayenne pepper. Turn the heat down to low, then 10 minutes later add corn.
- Once the chili starts to thicken, turn off the heat and allow to sit for 10 more minutes.
Recipe by Me in the Kitchen at https://meinthekitchen.com/vegetarian-chili/
3.2.1310