Heather's Spicy Chunky Vegetable Chili
Original Recipe

Jack Zahora

Ingredients

1 1/2 Tbsp oil
1 large yellow onion, diced
1/2 tsp minced garlic (or to taste)
4 large carrots, cut into 3/4 inch pieces
1 zucchini, cut into 3/4 inch pieces

1 summer squash, cut into 3/4 in. pieces
1 red bell pepper, cut into 3/4 in. pieces

1 green bell pepper, cut into 3/4 in. pieces

1 poblano pepper, cut into 3/4 in. pieces
 3 Cups prepared vegetable stock (I used 1/2 cup less to keep it thick)
1 can (15 oz.) kidney beans

1 can (15 oz.) black beans
1 can (15 oz.) vegetarian re-fried beans
1 can (15 oz) pinto beans
1 can (28 oz.) crushed tomatoes with basil
1 can (6 oz) tomato paste
1 teas. ground cumin
2 Tbsp chili powder

1 Tbsp. Cayenne
1/2 tbsp dried basil

1/2 tbsp Italian seasonings
10 white mushrooms, quartered

10 baby portabellas, sliced
Salt, black pepper and sugar to taste
Splash of Paprika (optional for more heat)

Directions

     1) In large stockpot, heat oil and add onions and garlic.

     2) Saute for 8 minutes, or until onions are translucent.  

     3) Add carrots; saute for 8 more min.  

     4) Stir in pepper, mushrooms, squash and zucchini; saute 4 min.
 

     5) Gently stir in vegetable stock, beans, tomatoes and tomato paste.  

     6) Add seasonings to taste.  

     7) Reduce heat and simmer for about 45 min, or until desired thickness.

Heather Somerville is a freelance journalist in Washington, DC.  Her culinary side includes specialties in Mediterranean cuisine and homemade eggnog.