Carla's Vegetarian Chili

• 2 lbs baby portabella mushrooms, chopped
• 2 (4 ounce) packages tempeh, cut into bite sized squares
• 1 large onion, chopped
• 3 zucchini, cut into bite size pieces
• 3 yellow squash, cut into bite size pieces
• 1 large bell pepper, chopped (any color)
• 2 (15 ounce) cans kidney beans (not drained)
• 2 (15 ounce) cans tomato sauce
• 2 (6 ounce) cans tomato paste
• 1 (16 ounce) can whole canned tomatoes (squished)
• 14 teaspoon red pepper (optional)
• 8 cloves garlic, chopped,to taste
• 2 tablespoons chili powder
• salt
• black pepper
• 4 tablespoons olive oil

1. Chop all veggies place in separate containers.
2. In a wok, brown tempeh, then saute mushrooms, onions and bell pepper with tempeh mixture.
3. Adding more olive oil as needed, because the mushrooms will absorb oil quickly.
4. In a large pot, pour all the tomato products, add seasonings and beans.
5. When tomato mixture is bubbling, add squashes.
6. Cook about 10 minutes then add mixture from wok, cooking juices and all.
7. Simmer about 20 minutes then add garlic in the last 5 minutes of cooking.
8. Serve with cornbread or tortillas.
9. Salad makes a great side dish for this meal.

portabella mushrooms, onion, zucchini, yellow squash, bell pepper, kidney beans, tomato sauce, tomato paste, tomatoes, red pepper, garlic, chili powder, salt, black pepper, olive oil

Taken from www.food.com/recipe/carlas-vegetarian-chili-108356 (may not work)