Vegetarian Chili

Cooking Instructions

1. In a Dutch oven cook garlic in hot oil for 30 seconds. Stir in the undrained tomatoes, beer, water, tomato sauce, chili powder, mustard, oregano, cumin, pepper, and hot pepper sauce. Stir in the pinto beans, cannellini beans, and red kidney beans. Bring mixture to boiling. Reduce heat and simmer, covered, for 10 minutes.

2. Stir in the corn and zucchini or yellow summer squash. Simmer, covered, about 10 minutes or till vegetables are tender. Spoon into serving bowls. Top each serving with 2 tablespoons shredded cheese.

Wine Pairing(s)

Verdillac Bordeaux

Gallo 'Sonoma Reserve' Cabernet Sauvignon

Stonestreet Cabernet Sauvignon

BV Century Cellars Cabernet Sauvignon

Les Gravieres Saint Emilion Grand Cru

Lone Canary Cabernet Sauvignon

Fritz Cabernet Sauvignon

Roc de Jean Lys Bordeaux Superieur

Peter Vella Cabernet Sauvignon

Chateau de Launay Bordeaux Superieur