Vegetarian Chili - cooking recipe

Ingredients

1 medium eggplant (1/2-inch dice)
2 medium onions
1 large yellow squash, diced
1 large zucchini
2 bell peppers, diced
6 plum tomatoes
29 oz. crushed tomatoes
4 large cloves garlic, chopped
3/4 c. olive oil
1 c. chicken broth
1 (9 oz.) can red kidney beans
10 1/2 oz. can chickpeas
11 oz. can corn
1/2 c. chopped fresh parsley
2 tsp. basil
2 tsp. cumin
4 to 6 tsp. high quality chili powder to taste
1 tsp. oregano
1/2 tsp. crushed red pepper flakes
1 tsp. ground black pepper

Preparation

Saute onion, zucchini, yellow squash and peppers in 1 1/2 cups oil until soft (can use oil sparingly).
In skillet, saute eggplant in 1/2 cup oil (can decrease oil).
Add tomatoes, broth, parsley and spices.
Cook for 30 to 40 minutes.
Add beans, chickpeas and corn; adjust seasonings.
Serve with grated Mozzarella cheese, sour cream and bread on the side.
Serves 12.