Vegitarian Chili

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 to 8 servings

¼ cup  (60 mL)        Canola Oil
1 cup  (225 g)           Medium (½”) Diced Onions
1 cup   (225 g)          Medium (½”) Diced Carrots
1 cup  (225 g)           Medium (½”) Diced Zucchini
1 cup   (225 g)          Medium (½”) Diced Red Pepper
2 cups (450 g)          Chopped Plum Tomatoes
2 tbsp   (28 g)           Crushed Cloves of Fresh Garlic
½ cup  (115 g)          Cooked Kidney Beans, drained
½ cup (115 g)           Cooked Chick Peas/Garbanzo, drained
½ cup  (115 g)          Cooked Navy Beans, drained
½  cup  (115 g)         Cooked Lentils, drained
½  cup  (115 g)         Tomato Paste
1  cup (250 mL)        Water
1 tbsp (14 g)             Chili Powder
2 dashes                   Tabasco Sauce
                                     to season Salt and Pepper

In a heavy saucepan, heat oil and sauté onions, carrots, zucchini, red pepper, tomatoes and garlic together for five minutes, stirring occasionally. Add remaining ingredients and stir in well. Bring to a slow boil. Turn heat down and simmer for 30 minutes or until vegetables are tender. Adjust seasonings if necessary.

Cooking Tips:

• Turn up the heat in this recipe by adding 1 or 2 fresh Jalapeno peppers, seeded and finely chopped and add to recipe as you sauté other vegetables;
• For a smoky southwestern flavour add 1 to 2 tbsp of Chiptole Adobo (these are roasted chili peppers in a red sauce containing chilies, herbs and spices). This ingredient is found in speciality shops and specialty sections of grocery stores;
• By sautéing 1 to ½  lbs. of chicken or turkey (diced or ground) or ground beef or stewing meat in ¼ cup of canola oil and adding this to the chilli, you can create a heartier dish. Allow an extra ½ to 1 hour cooking time.

Serving suggestions:     

• Top with sour cream, shredded cheddar cheese, finely diced green onions, cilantro leaves
• Serve over cooked pasta or rice
• Turn this into dish into a Spoonbread Chili Casserole by creating this traditional Southwestern spoonbread topping:

             2  cups (500 mL)          Milk
             2   tbsp  (28 g)               Butter
             1   tsp (5 g)                     Salt
              ½ cup (115 g)               Cornmeal
              1 cup (225 g)                Grated Cheddar Cheese 
               2                                     Eggs, Beaten

Scald milk with butter and salt. Gradually add cornmeal while stirring. Cook until thickened (about 5 minutes). Remove from heat and stir in cheese and eggs. Pour chili into casserole dish and top with cornmeal mixture. Bake at 375 F for 30 to 35 minutes or until topping has set and is lightly browned.