Vegetarian Chili

vegetarian chili

3 cups cooked pinto or kidney beans

1 medium chopped yellow onion

1 green or red diced bell pepper

2 chopped tomatoes

1 cup tomato sauce

1 tablespoon chili powder

1/2 teaspoon ground cumin

2 minced gloves garlic

1 roasted, peeled & minced chile

1/4 cup minced fresh cilantro

Combine all the ingredients, except the cilantro, in a large Dutch oven.
Cover and bring to a slow boil.
Remove the cover and reduce the heat to a low simmer.
Cook for 40 minutes.
Add the cilantro just before serving.
Garnish with grated cheese and red onion.

 

Serve with Cornbread.