Vegetarian Chili

• 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

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.

canola oil, eggplant, zucchini, onion, celery, mushrooms, carrots, red pepper, green pepper, kidney beans, garbanzo beans, tomatoes, chili powder, oregano flakes, ground cumin, paprika, cayenne pepper, garlic powder, wine vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=323840 (may not work)