Ben'S Vegetarian Chili

• 1 can cannelli or white beans
• 1 can of corn
• 1 can of crushed tomatoes
• 2 carrots chopped
• 4 zucchinis chopped
• 3 celery stocks chopped
• 8 - 10 cloves of garlic chopped
• 1 tsp. fresh ginger chopped
• 1/2 tsp. fresh rosemary chopped
• 1/2 cup of salsa
• 2 tbs. of olive oil
• 1 pkg. of vegetarian meat (ground beef style) approximately 10 Oz.
• Mexican blend cheese (4 shredded cheeses) for garnish
• 1 bag of tortilla chips

1. 1. In a large non-stick skillet heat up olive oil.
2. 2. Saute garlic, rosemary, and ginger in oil for 5 minutes, make sure nothing burns.
3. 3. Add zucchini, celery and carrots to the skillet and cook until tender, approximately 25 minutes.
4. 4. Add crushed tomatoes, corn and salsa to skillet and cook 15 minutes.
5. 5. Add vegetarian meat to the skillet and cook everything 5 more minutes.
6. 6. Scoop into individual bowls.
7. 7. Sprinkle 1/4 cup Mexican blend cheese on each serving so it melts.
8. 8. Scoop up chili and cheese with tortilla chips to eat.

cannelli, corn, tomatoes, carrots, celery, garlic, fresh ginger, rosemary, salsa, olive oil, vegetarian meat, blend cheese, tortilla chips

Taken from www.epicurious.com/recipes/member/views/bens-vegetarian-chili-1219324 (may not work)