Vegetarian Chili

• 6 garlic cloves
• 2 large sweet white onions (approx 1 1/2 lbs) or 2 large red onions (approx 1 1/2 lbs)
• 3 cups water
• 2 (6 1/2 ounce) packages Fantastic Foods vegetarian chili mix
• 2 (19 ounce) cans red kidney beans
• 1 (13 ounce) can hunts tomato paste
• 1 fresh red bell pepper, chopped
• 2 fresh carrots, chopped
• 1 stalk fresh celery, chopped
• 2 (10 ounce) cans sliced mushrooms (or equivalent amount of fresh mushrooms)
• 1 (14 1/2 ounce) can crushed tomatoes (or equivalent amount of fresh tomato)
• 2 tablespoons chili powder (or to taste)
• 1/2 teaspoon ground cumin (or to taste)
• 2 teaspoons Tabasco sauce (or to taste)
• 1 teaspoon paprika (or to taste)
• 1 teaspoon cayenne pepper (or to taste)
• 1 tablespoon black pepper (or to taste)
• salt (to taste)

1. Mince or pulverize garlic.
2. Chop onions.
3. Chop half of the onion into small (1 cm by 1 cm) square pieces.
4. Chop the other half into strips (1/2 cm by 8 cm).
5. This is so you get aesthetically pleasing "strips" of onion in the chili.
6. Chop the other fresh vegetables into small pieces.
7. Saute (covered) the onions, garlic and carrots on medium heat for about three minutes.
8. Add the remaining vegetables and continue to saute until the onions are just starting to soften, but before they become soft (about five minutes).
9. Add the water and the Vegetarian Chili Mix (entire boxes) and the beans.
10. Bring to a boil.
11. Add canned vegetables and tomato paste.
12. Add spices to taste and stir thoroughly.
13. Simmer on very low heat for at least 25 minutes, stirring occasionally.
14. Let cool to warm before serving.
15. Tastes best if re-heated.
16. Serve with grated"sharp" cheddar cheese and generously buttered bread.

garlic, sweet white onions, water, vegetarian chili mix, red kidney, tomato paste, red bell pepper, fresh carrots, celery, mushrooms, tomatoes, chili powder, ground cumin, tabasco sauce, paprika, cayenne pepper, black pepper, salt

Taken from www.food.com/recipe/vegetarian-chili-10119 (may not work)