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Lynn's Paradise Cafe's vegetarian chili




Source of Recipe


Lynn's Paradise Cafe


Recipe Introduction


Fresh vegetable flavors and a mildly hot, but-not-too-heavy spice mixture make this dish more appropriate to summer than to fall.


List of Ingredients




1 tablespoon olive oil
1 large yellow onion, diced
1 large red onion, diced
2 teaspoon minced garlic
1 jalapeno pepper, minced
2 green bell peppers, diced
8 ounces button mushrooms, sliced
1/2 teaspoon black pepper
1 teaspoon salt
2 14.5-ounce cans diced tomatoes with green chilies, or 1 28-ounce can diced or whole tomatoes
3 cups tomato juice
2 cups water
1 teaspoon oregano
2 tablespoons chili powder
2 tablespoons ground cumin
15-ounce can chili beans, in chili sauce
2 cups diced zucchini or yellow squash
4 cups peeled and diced eggplant (about 1/2 of a medium eggplant)
Shredded cheddar cheese, for garnish (optional)

Recipe



Heat olive oil in 5-quart Dutch oven over medium high heat. Add onions, garlic, jalapeno, bell pepper, mushrooms, pepper and salt. Sauté for about 3 minutes over high heat, until vegetables begin to soften. Stir occasionally. Add diced tomatoes (if using whole tomatoes, break them into smaller pieces with a spoon), tomato juice, water, oregano, chili powder and ground cumin. Reduce heat and simmer for 25 minutes uncovered.

Add chili beans, squash, eggplant and a little more water, if chili seems too thick. Cover, bring to a boil, and simmer another 15 minutes. Serve garnished with cheddar or over pasta.

Serves 8.