Mexican

3-Bean Vegetarian Chili is for Dinner.

3-Bean Vegetarian Chili takes several minutes to prepare.

3-Bean Vegetarian Chili takes 20 minutes to cook.

3-Bean Vegetarian Chili makes 6 servings.

The ingredients for 3-Bean Vegetarian Chili are:

3 cloves garlic, minced
1 T. olive oil
2 14-1/2 oz. cans chunky chili-style tomatoes or low-sodium stewed tomatoes
1 12 oz. can beer or on-alcoholic beer
1 C. water
1 8 oz. can low-sodium tomato sauce
3 to 4 t. chili powder
1 T. snipped fresh oregano or 1 t. dried oregano, crushed
1 T. Dijon mustard
1 t. ground cumin
? t. pepper
Several dashes bottled hot pepper sauce (optional)
1 15 oz. can white kidney beans, rinsed and drained
1 15 oz. can lower-sodium red kidney beans, rinsed and drained
1 15 oz. can lower sodium pinto beans, rinsed and drained
1-1/2 C. fresh or frozen whole kernel corn
1-1/2 C. chopped zucchini or yellow summer squash
? C. shredded cheddar or Monterey Jack cheese (3 oz.) (optional)

Here is how you make 3-Bean Vegetarian Chili:

1. In a 4 qt. pot cook garlic in hot oil for 30 seconds. Stir in the undrained tomatoes, beer water, tomato sauce, chili powder, oregano, mustard, cumin, pepper, and, if desired, hot pepper sauce. Stir in pinto beans, white kidney beans and red kidney beans. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.2. Stir in corn and zucchini or yellow summer squash. Simmer, covered, about 10 minutes more or until vegetable are tender. If desired top each serving with 2 T. of the shredded cheese. Makes about 10 cups (6 main-dish servings).Number of Servings: 6Recipe submitted by SparkPeople user JENNYA1964.

The nutritional information for 3-Bean Vegetarian Chili is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 416.4

• Total Fat: 8.8 g
• Cholesterol: 14.8 mg
• Sodium: 1,558.9 mg
• Total Carbs: 64.0 g
• Dietary Fiber: 17.8 g
• Protein: 21.4 g

3-Bean Vegetarian Chili is Mexican cuisine.

The dietary needs meet for 3-Bean Vegetarian Chili is Vegan