Vegetarian Chili with Beans and Corn
by Editorial Staff
The vegetarian chili dish is a spicy vegetable stew with beans and corn. The composition of this dish is striking in its variety – beans, tomatoes, zucchini, corn, bell peppers, avocados are stewed with the addition of spices and beer.
Ingredients
- Canned tomatoes in their own juice – 400 g
- Sweet red pepper – 1 pc.
- Sweet green or yellow pepper – 1 pc.
- Boiled or canned beans (white, red, black) – 1.3 kg
- Corn kernels (fresh or frozen) – 2 cups
- Zucchini – 1 pc.
- Bulb onions – 1 pc.
- Garlic – 3 cloves
- Cheddar cheese (vegetarian) – 115 g
- Avocado – 1 pc.
- Vegetable oil – 1 tbsp
- Tomato sauce – 225 g
- Ground chili pepper – 3-4 teaspoon (to taste)
- Fresh oregano – 2 sprigs
- or dried oregano – 1 teaspoon
- Ground cumin – 1 teaspoon
- Ground black pepper – 0.5 teaspoon
- Beer – 350 ml
- or vegetable broth – 400 ml
- Water – 1 glass
Directions
- Chop the bell peppers and onions. Chop the garlic. Cut the zucchini and avocado into large pieces.
- Heat oil in a saucepan over medium heat. Add bell peppers, onions, and garlic. Fry, stirring occasionally, until soft.
- Add tomatoes, beer, water, tomato sauce, chili, cumin, black pepper. Bring to a boil, reduce heat, cook for 10 minutes.
- Send beans, corn and zucchini there, bring to a boil again. Cook vegetable chili, uncovered, for 10 minutes.
- Add fresh oregano at the end. When serving, sprinkle with grated cheese on vegetable stew with beans and corn.
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