Vegetarian Chili

Name: Vegetarian Chili
Ingredients: 2 oz. canola oil; 8 oz. diced, peeled eggplant; 8 oz. diced zucchini; 6 oz. diced onion; 6 oz. diced celery; 6 oz. fresh sliced mushrooms; 4 oz. diced, peeled carrots; 4 oz. diced red pepper; 4 oz. diced green pepper; 8 oz. dark red canned kidney beans; 8 oz. canned garbanzo beans; 1 lb. diced tomatoes; 2 Tbsp. chili powder; 1 tsp. dry oregano flakes; 1 tsp. ground cumin; 1 tsp. paprika; 1 tsp. cayenne pepper; 3/4 tsp. garlic powder; 2 oz. wine vinegar

19 ingredients

5 steps

Ingredients

2 oz. canola oil
8 oz. diced, peeled eggplant
8 oz. diced zucchini
6 oz. diced onion
6 oz. diced celery
6 oz. fresh sliced mushrooms
4 oz. diced, peeled carrots
4 oz. diced red pepper
4 oz. diced green pepper
8 oz. dark red canned kidney beans
8 oz. canned garbanzo beans
1 lb. diced tomatoes
2 Tbsp. chili powder
1 tsp. dry oregano flakes
1 tsp. ground cumin
1 tsp. paprika
1 tsp. cayenne pepper
3/4 tsp. garlic powder
2 oz. wine vinegar

Directions

1

Heat the oil and saute all veggies except kidney and garbanzo beans and tomatoes.
2

Add the spices and saute 3 minutes.
3

Add the beans, tomatoes and vinegar.
4

Use liquid from canned beans. Simmer for 45 minutes, or until all veggies are tender.
5

Yields 10 portions.