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Vegetarian Chili

SOURCE: Nancy/Southern Living

Ingredients

  • 2 cups dried (pinto or other) beans, soak overnight
  • 3 & 1/2 cups water
  • 1 (Knorr) vegetable boullion cube
  • 1 (15 oz) can whole kernal corn, drained
  • 1 (15 oz) can tomato sauce
  • 4 carrots, scraped and chopped
  • 1 large sweet onion, chopped
  • 1 (4.5 oz) can chopped green chiles
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 3 Tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1 bay leaf

Step by Step Instructions

STEP 1
Rinse beans, (look for any pebbles as dried beans may have) and cover with water 2 inches over beans. Soak overnight or bring to boil, cover and let stand for 1 hour. Drain. 

STEP 2
Add 3 & 1/2 cups water to drained beans. Add all remaining ingredients. 
STEP 3
Bring to a boil, cover, reduce heat and simmer 2-3 hours, stirring occasionally to prevent sticking. Discard bay leaf before serving.
OPTIONS:
Serve with grated cheese and sour cream, chips or cornbread.

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