The lazy days of summer are coming to a close. If you are a parent of school aged children like me, then you are juggling your regular daily functions, plus getting all the back to school things they need. In honor of second to last Meatless Monday in the month of August, I chose to share a recipe for vegetarian chili with cornbread . I know there is a lot of ingredients, but it is so worth a trip to the grocery store if you don’t have everything. I love to make this time to time because it is a great way to “clean” out my panty. You can also throw all your ingredients in a crock pot and let it do all the work. Put the setting on low and let it cook for a few hours. YUM:)
Hope you enjoy and Happy Cooking.
4 cloves garlic, pressed
2 tablespoons olive oil
1 (28 ounce) can diced tomatoes with juice
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (12 fluid ounce) can or bottle beer( I use a red ale)
4 tablespoons chili powder, or to taste
1 tablespoon mustard powder
1 teaspoon dried oregano
ground black pepper to taste
1 teaspoon ground cumin
2-3 dashes hot pepper sauce, optional
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can cannellini or great northern beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained and rinsed
2 cups shredded Cheddar cheese
1 box Jiffy cornbread mix
In a 4 quart pot, saute garlic in oil.
Add diced tomatoes (undrained), tomato sauce, tomato paste, beer, chili powder, mustard powder, oregano, pepper, cumin, hot pepper sauce. Stir in the pinto beans, garbanzo beans, black beans, red and white kidney beans, and corn. Bring the mixture to a boil, reduce heat, and let simmer for 20 minutes. While soup is simmering make your cornbread. To serve, Top each bowl with cheddar cheese and a slice of cornbread.