Vegetarian Chili - cooking recipe

Ingredients

8 oz. green bell pepper
8 oz. celery
8 oz. red bell pepper
8 oz. carrots
3 c. pinto beans, soaked overnight
8 oz. zucchini
2 qt. chicken stock
8 oz. eggplant
10 oz. onion, finely chopped
1 Tbsp. chili powder
2 tsp. garlic, minced
1 tsp. cayenne pepper
2 c. tomato paste
3 c. tomatoes (canned)
salt and pepper to taste
Tabasco to taste

Preparation

Bring beans to a boil.
Cover and reduce heat.
Cook at least 1 hour until tender.
Saute onions and peppers until tender.
Add spices.
Mix well.
Transfer to beans.
Add tomato paste and tomatoes and simmer another one-half hour.
Season to taste. Serve.
Yields about 2 quarts.