Vegetarian Chili

• 2 tablespoons extra virgin olive oil (EVO)
• 1 medium diced yellow onion
• 2-3 cloves diced garlic
• 1/2 chopped red pepper
• 1 lb sliced baby bella mushrooms
• 1 small stalk celery diced, including greens
• 2-3 zucchini diced
• 3 carrots diced
• 1 cup chopped cauliflower (or brocciflower)
• 1 cup diced butternut squash (optional)
• 3/4 lb spinach
• 1 cup frozen corn
• 1 cup frozen okra
• 1 cup frozen peas (optional)
• 1 cup wheatberry
• 1 14.5 oz can chopped tomatoes
• 1 8 oz can tomato sauce
• 1 cup water
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon cardamom
• 1 teaspoon madras curry
• 1 1/2 teaspoon garam masala
• 6-8 cloves
• 1/2 teaspoon fennel seeds
• Salt and Pepper to taste

1. In a 5 quart pot or dutch oven, saute the onions, garlic and red pepper in the EVO for about 3 minutes. Add the mushrooms and saute for another 2 minutes. Add the celery, carrots and zucchini and continue to saute 2-3 minutes. Add all remaining ingredients and reduce to a simmer. Cook for 1 1/2-2 hours.

extra virgin olive oil, yellow onion, garlic, red pepper, baby bella mushrooms, celery, zucchini, carrots, cauliflower, butternut squash, spinach, frozen corn, frozen okra, frozen peas, wheatberry, tomatoes, tomato sauce, water, chili powder, cumin, cardamom, madras curry, garam masala, cloves, fennel seeds, salt

Taken from www.epicurious.com/recipes/member/views/vegetarian-chili-50059175 (may not work)