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Slow-Cooked Vegetarian Chili


cups diced onion

cups diced green bell pepper

2 teaspoons crushed garlic

2 teaspoons extra-virgin olive oil

1 teaspoon salt

½ teaspoon black pepper

¼ cup chili powder

1 tablespoon garlic powder

1 tablespoon Mexican oregano

1 teaspoon dried thyme

½ cup tortilla chips

1 can whole peeled tomatoes

2 teaspoons sugar

2 teaspoons salt

½ teaspoon black pepper

½ teaspoon baking soda

1 can pinto beans

1 can black beans

1 can kidney beans

1 can hominy

1 can diced green chilies

1 bay leaf

cups water

1 tablespoon apple cider vinegar


wooden spoon

measuring cups

measuring spoons

liquid measuring cup

food processor

covered casserole dish

June Pan

June Oven

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