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Categories:
olive oil green pepper jalapeno garlic yellow onion chipoltle chili powder Coriander cumin basil cayenne tomatoes tomato sauce kidney beans black beans pinto beans corn sugar hot sauce Worcestershire sauce salt parsley
Viewed: 75 - Published at: 6 years agoIngredients
- 2 Tablespoons olive oil
- 1 green pepper, chopped
- 1 jalapeno, seeded and finely chopped
- 2 - 3 cloves garlic, minced
- 1 small yellow onion
- 2 Tablespoons chipoltle chili powder
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon basil
- 1/4 teaspoon cayenne
- 1 - 16 oz. can diced tomatoes with juices
- 1 - 16 oz. can tomato sauce
- 1 - 16 oz. can kidney beans, rinsed and drained
- 1 - 16 oz. can black beans
- 1 - 16 oz. can pinto beans
- 1 small bag of frozen corn
- 12 oz. Bud Light
- 1 Tablespoon sugar
- 3/4 teaspoon Franks hot sauce
- 1 teaspoon vegan Worcestershire sauce
- salt and pepper to taste
- Fresh or dried parsley to garnish
Method
- Add the olive oil to a large dutch-oven over medium heat.
- Add the green pepper, jalapeno, garlic, onion and seasonings.
- Cook and stir until onions are translucent, about 5 minutes.
- Add the remaining ingredients and bring to a boil.
- Turn heat to medium-low and let simmer for about 30 minutes.
