Vegetarian Chili

• 1 medium eggplant (1/2-inch dice)
• 2 medium onions
• 1 large yellow squash, diced
• 1 large zucchini
• 2 bell peppers, diced
• 6 plum tomatoes
• 29 oz. crushed tomatoes
• 4 large cloves garlic, chopped
• 3/4 c. olive oil
• 1 c. chicken broth
• 1 (9 oz.) can red kidney beans
• 10 1/2 oz. can chickpeas
• 11 oz. can corn
• 1/2 c. chopped fresh parsley
• 2 tsp. basil
• 2 tsp. cumin
• 4 to 6 tsp. high quality chili powder to taste
• 1 tsp. oregano
• 1/2 tsp. crushed red pepper flakes
• 1 tsp. ground black pepper

1. Saute onion, zucchini, yellow squash and peppers in 1 1/2 cups oil until soft (can use oil sparingly).
2. In skillet, saute eggplant in 1/2 cup oil (can decrease oil).
3. Add tomatoes, broth, parsley and spices.
4. Cook for 30 to 40 minutes.
5. Add beans, chickpeas and corn; adjust seasonings.
6. Serve with grated Mozzarella cheese, sour cream and bread on the side.
7. Serves 12.

eggplant, onions, yellow squash, zucchini, bell peppers, tomatoes, tomatoes, garlic, olive oil, chicken broth, red kidney beans, chickpeas, corn, parsley, basil, cumin, chili powder, oregano, red pepper, ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1000465 (may not work)