This is a low-fat, high-protein recipe. For vegan, simply leave out the cheese. The variety of beans adds a nice touch of color, and it can be made as mild or spicy as you like it. Remember to recycle all those cans we used.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
450 Calories
Recipe Instructions
Step 1
In a 4 quart pot, saute garlic in oil.
Step 2
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. Top each serving with cheese (if you'd like).
Ingredients
2 tablespoons olive oil
1 (12 fluid ounce) can or bottle beer
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano
4 cloves garlic, minced
1 (15 ounce) can kidney beans, drained and rinsed
freshly ground black pepper
1 teaspoon ground cumin
2 cups shredded Cheddar cheese
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can black beans, rinsed and drained
1 (6 ounce) can tomato paste
1 (28 ounce) can diced tomatoes with juice
⅛ teaspoon hot pepper sauce
1 tablespoon mustard powder
1 (15 ounce) can whole kernel corn, drained and rinsed
