Pinto Bean Vegetable Chili

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Pinto Bean Vegetable Chili

Ingredients

2 cans Pinto beans, rinsed and drained

1tbsp olive oil

1 large red onion

1 large red bell pepper

2 medium carrots

2 celery stalks

1.5 tsp EPICURE Minced Garlic

1 tbsp EPICURE Nacho Cheese Dip

1 package EPICURE Cha Cha Chili

1 large can(28oz) whole tomatoes

1 can of beer optional

1 C prepared EPICURE Vegetable broth

1.5 C fresh or frozen corn kernels

1/2 lime

green onions, cilantro, parsley

 EPICURE Sea Salt Black Pepper to taste

DIRECTIONS

In wok or heavy bottom pan, heat oil over medium heat. Chop onion with 4 in 1 Mandoline . Using Ceramic knife slice carrots, chop red bell pepper. Add veggies to your pan and simmer until the vegetables are tender and translucent. Add beans. Flavour with minced garlic, add corn, keep stirring. Prepare vegetable broth and add to the pot. Spice up your mixture with Nacho Cheese dip. Finally add Cha Cha Chili, beer and tomatoes.

Use 2 in 1 Citrus Press to juice 1/2 the lime and add to your PB(plant based)Chili. Simmer for another 10 minutes. Divide between bowls, sprinkle with green onions, cilantro or parsley. Enjoy!

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