Vegetarian Chili....Mmmmmmm

I remember my parents making chili when I was a kid, and I loved it. The only problem with their recipe is that it's made with meat, and I haven't eaten meat in a number of years. As a vegetarian, I try to eat a wide variety of foods....and in keeping with that effort....I needed a good chili recipe. Well I found one in of all places, the Betty Crocker Home and Gardens "New" Cookbook!

I received my first Home and Gardens cookbook 36 years ago as a wedding shower gift. I bought my "new" version a few years ago. Their vegetarian chili is a wonderful low-fat version of one of my favorite childhood dishes. I am going to share it with you today. The ingredient list is long, but it all gets combined and in no time you have great meal. So, here goes...

Vegetarian Chili

3 cloves garlic, minced (I use the jarred garlic)
1 tablespoon cooking oil
2 14 1/2 ounce cans chunky chili-style tomatoes or low-sodium stewed tomatoes
1 12-ounce can beer or nonalcoholic beer (I don't usually have beer, so I add extra water)
1 cup water
1 8 ounce can low-sodium tomato sauce
3 to 4 teaspoons chili powder
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 tablespoon Dijon-style mustard (yellow mustard works fine too)
1 teaspoon ground cumin
1/2 teaspoon pepper
Several dashes bottled hot pepper sauce (optional)
1 15 ounce can lower-sodium pinto beans, rinsed and drained
1 15 ounce can white kidney beans, rinsed and drained
1 15 ounce can lower-sodium red kidney beans, rinsed and drained
1 1/2 cups fresh or frozen whole kernel corn
1 1/2 cups chopped zucchini or yellow summer squash
3/4 cup shredded cheddar or Monterey Jack cheese (3 ounces) (optional)

In a 4-quart pot cook garlic in hot oil for 30 seconds. Stir in the undrained tomatoes, beer, water, tomato sauce, chili powder, oregano, mustard, cumin, pepper, and if desired, hot pepper sauce. Stir in pinto beans, white kidney beans, and red kidney beans. Bring to boiling; reduce heat. cover and simmer for 10 minutes

Stir in corn and zucchini or yellow summer squash. simmer, covered, about 10 minutes more or till vegetables are tender. If desired, top each serving with 2 tablespoons of the shredded cheese. Makes about 10 cups (6 main-dish servings)

It's freezing cold here in Illinois already, and there is nothing better on a cold evening than a big bowl of steaming hot chili! Enjoy!