Vegetarian Chili - cooking recipe

Ingredients

2 oz. canola oil
8 oz. diced, peeled eggplant
8 oz. diced zucchini
6 oz. diced onion
6 oz. diced celery
6 oz. fresh sliced mushrooms
4 oz. diced, peeled carrots
4 oz. diced red pepper
4 oz. diced green pepper
8 oz. dark red canned kidney beans
8 oz. canned garbanzo beans
1 lb. diced tomatoes
2 Tbsp. chili powder
1 tsp. dry oregano flakes
1 tsp. ground cumin
1 tsp. paprika
1 tsp. cayenne pepper
3/4 tsp. garlic powder
2 oz. wine vinegar

Preparation

Heat the oil and saute all veggies except kidney and garbanzo beans and tomatoes.
Add the spices and saute 3 minutes.
Add the beans, tomatoes and vinegar.
Use liquid from canned beans. Simmer for 45 minutes, or until all veggies are tender.
Yields 10 portions.