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Myra's Vegitarian Chili




Source of Recipe


GIJane






List of Ingredients



• 3 cloves garlic, minced
  
• 1 teaspoon ground cumin
  
• 1 tablespoon olive oil or cooking oil
  
• 1/2 teaspoon ground pepper
  
• 1 (28 ounce) can italian style tomatoes
  
• 1 (15 ounce) can red kidney beans or diced tomatoes
  
• 1 (15 ounce) can garbanzo beans
  
• 1 cup water
  
• 1 (15 ounce) can black beans
  
• 1 (6 ounce) can tomato paste
  
• 1 cup chopped carrots
  
• 1 tablespoon chili powder
  
• 1 to 2 small zucchini, chopped
  
• 1 tablespoon dijon style mustard
  
• 1 (10 ounce) package frozen whole kernel corn
  
• 1 teaspoon dried basil
  
• 3 to 5 dashes hot pepper sauce
  
• 1 teaspoon dried oregano
  






Instructions



1. Saute garlic breefly in a big dutch oven or pot.
   
2. Stir in undrained tomatoes, water, tomato paste, chili powder, mustard, basil, oregano, cumin and pepper.
   
3. Drain each can of beans, rinse them and add to the pot.
   
4. Reduce heat and simmer, covered for 15 minutes.
   
5. Stir in the carrots, corn, zucchini and hot pepper sauce.
   
6. Simmer, covered for 15 minutes.
   
7. Serve with grated cheese.
   
8. Note: You can substitute other kinds of beans and canned corn for the frozen.
   
9. Add more water or tomaroes if mixture is to thick.