Vegetarian Chili

• Vegetables:
• 2 large carrots, sliced
• 1 bulb of fennel,sliced
• 2 stalks celery, sliced
• 2 cups small button mushrooms
• 6 large tomatoes, halved
• 1 large sweet onion, halved
• 1 each red and orange pepper
• 1 jalapeno
• 2 ears of corn, soaked, silk cut off
• Chili Paste:
• 2 dried chilis
• 6 sundried tomatoes
• 2 cloves garlic
• 1 tsp. fennel seeds
• 2 tsps. oregano
• 1 28 oz. can crushed tomatoes
• 1 19 oz. can black beans, drained and rinsed

1. Place sliced veggies on a triple layer of foil that has been sprayed with oil. Place on barbeque over medium heat along with the corn. Cook until veggies are browned and corn husks are charred. Remove and set aside. Put tomaotes, onion, peppers on grill. Cook tomatoes and onions until tender, remove set aside. Continue cooking peppers until completely charred, remove and place in a bowl and cover with plasic wrap. Remove husk from ears of corn and cut off kernels. Remove seeds and skin from the tomatoes. Dice vegetables. Remove the skin and seeds from the peppers and dice. Set all prepared vegetables aside.
2. To make paste:
3. Place dried chilis, sundried tomatoes and garlic in small sauce pan and cover with water. Bring to a boil. Remove from heat and let stand until chilis have softened about 15 minutes. Once chilis are soft, remove stem and seeds and chop coarsly. Put chili, sundried tomaotes, garlic, oregano and fennel seeds in food processore along with the soaking water. Process into a paste. Put all vegetables, paste and can of crushed tomatoes in large saucepan or Dutch Oven. Simmer for at least 30 mins. Add beans just before serving, simmer long enough to heat them through. Serve with corn bread.

vegetables, carrots, fennel, stalks celery, mushrooms, tomatoes, sweet onion, red and, jalapeno, corn, chilis, tomatoes, garlic, fennel seeds, oregano, tomatoes, black beans

Taken from www.epicurious.com/recipes/member/views/vegetarian-chili-1202266 (may not work)