Day 18: Vegetarian Chili

Vegetarian Chili

3 cloves Garlic
1 Tbsp Cooking Oil
2-14oz cabs Chunky-style Tomatoes
1-14oz can Beef Broth
1 cup Water
1-8oz can Tomato Sauce
3-4 tsp chili Powder
1 tsp Dried Oregano
1 Tbsp Dijon-style Mustard
1 tsp Ground Cumin
½ tsp Black Pepper
3-15oz cans Beans (pinto or red or white kidney) (drained and rinsed)
1-16oz can Corn (drained)
Cheese (optional)

Cook garlic in hot oil for 30 seconds. Add undrained tomatoes, beef broth, water, tomato sauce, chili powder, oregano, mustard, cumin and pepper. Stir in beans. Bring to a boil then reduce heat and simmer covered for 10 minutes. Stir in corn and simmer covered for 5 minutes. Top with cheese if desired.