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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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You won't miss meat in this tasty bean chili. Ingredients:
1/2 cup chopped onion |
1/2 cup chopped green pepper |
1/2 cup chopped celery |
1 teaspoon minced garlic |
1 tablespoon olive oil |
1 can (28 ounces) crushed tomatoes |
1 can (14-1/2 ounces) mexican diced tomatoes |
1/4 cup chopped sun-dried tomatoes (not packed in oil) |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1/2 cup dark beer |
1 tablespoon chili powder |
2 teaspoons baking cocoa |
1 cup (4 ounces) shredded mexican cheese blend |
Directions:
1. In a Dutch oven, saute the onion, green pepper, celery and garlic in oil until crisp-tender. Add the tomatoes, beans, beer, chili powder and cocoa. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Serve with cheese. Yield: 6 servings.
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