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Vegetarian Bloody Mary Bean Chili

Vegetarian Bloody Mary Bean Chili

5.0

Prep
20 min
Cook
100 min
Total
120 min

Instructions

  1. 1 Combine black beans, kidney beans, and pinto beans in a large bowl and cover with fresh water; soak for at least 15 minutes.
  2. 2 Heat olive oil in a large pot over medium-low heat. Add mushrooms, onion, bell peppers, and banana pepper. Cook until they sweat their juices and are slightly tender, 5 to 7 minutes. Add garlic; cook 2 to 3 minutes more.
  3. 3 Drain beans and add to the pot with the vegetables. Add crushed tomatoes, diced tomatoes, Bloody Mary mix, and tomato paste. Add chili powder, salt, oregano, sugar, black pepper, cumin, and cayenne pepper.
  4. 4 Simmer over medium-low to medium heat, uncovered, until as thick as desired, about 1 1/2 hours.

By Danielle

Bloody Mary Ceviche

Bloody Mary Ceviche

4.8

Prep
20 min
Cook
Total
200 min

Instructions

  1. 1 Lightly mix the shrimp, tomatoes, red onion, cucumber, and cilantro in a bowl, and pour in the Bloody Mary mix. Squeeze the limes over the mixture, add a dash of hot pepper sauce, and sprinkle with salt and pepper. Toss again, cover the bowl, and refrigerate for 3 to 4 hours, stirring occasionally.

By this2shallpass19

Tito's Bloody Mary

Tito's Bloody Mary

1.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Just add Tito's Handmade Vodka, bloody mary mix, and ice to a glass.
  2. 2 Stir and add your garnishes.

By Tito's Handmade Vodka

Dilly Bloody Mary

Dilly Bloody Mary

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Pour chili-lime seasoning onto a small plate. Rub the edge of a pint-sized jar with 1 lime wedge. Dip the edge of the jar into the seasoning. Fill jar with 1 cup ice and set aside.
  2. 2 Fill a cocktail shaker with remaining cup of ice, Bloody Mary mix, pickle juice, vodka, Worcestershire, and hot sauce. Squeeze in 1 lime wedge and 1 lemon wedge.
  3. 3 Roughly chop 1 fresh dill sprig and add to the shaker. Place lid on the shaker and shake for 10 seconds to combine. Strain into the prepared jar and garnish with pickle spear and remaining dill, lime, and lemon.

By France Cevallos