Vegetable Chili

Not just vegetarian chili, but a chili made with tons of vegetables. Adapted from a super-sized recipe that we make for the annual church antique fair lunch. It’s always a top seller.

Ingredients

• 2 T olive oil
• 4-6 stalks celery, chopped
• 2 onions, chopped
• 6 carrots, peeled and chopped
• 1 red pepper, seeded and chopped
• 1 yellow pepper, seeded and chopped
• 2 zucchini, chopped
• 2 cans (15 oz) red kidney beans
• 1 can (15 oz) chickpeas
• 2 t dry mustard
• 2 t cumin
• 1 t salt
• 2 T chili powder
• 1 t salt
• 1 can (15 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 1/2 – 1 cup water

Directions

1. Heat the olive oil in a large pot and brown the onions. Stir in the cumin and chili powder. Cook 3-5 minutes.
2. Add the carrots, cooking 4-6 minutes, or until slightly tender
3. Add peppers and zucchini, cooking 6-8 minutes
4. Add all remaining ingredients
5. Simmer for 20-25 minutes
6. Serve with sour cream and shredded cheddar cheese.