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

  1. Chop the bell peppers and onions. Chop the garlic. Cut the zucchini and avocado into large pieces.
  2. Heat oil in a saucepan over medium heat. Add bell peppers, onions, and garlic. Fry, stirring occasionally, until soft.
  3. Add tomatoes, beer, water, tomato sauce, chili, cumin, black pepper. Bring to a boil, reduce heat, cook for 10 minutes.
  4. Send beans, corn and zucchini there, bring to a boil again. Cook vegetable chili, uncovered, for 10 minutes.
  5. Add fresh oregano at the end. When serving, sprinkle with grated cheese on vegetable stew with beans and corn.

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