Recipe: Vegetarian Chili (using zucchini, carrots and mushrooms)

VEGETARIAN CHILI

1 large onion, chopped
3 cloves garlic, minced
3 tablespoons olive oil
1 cup chopped zucchini
1 cup chopped celery
1 cup chopped carrots
1/2 pound mushrooms, chopped
1/2 cup chopped green bell pepper
2 cans (16 oz. each) whole tomatoes, chopped
1 (6 oz.) can tomato paste
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon cumin seed
2 cans (16 oz. each) pinto beans

Cook onion and garlic in olive oil until tender.

Add chopped fresh vegetables; cook and stir for about 5 minutes.

Add tomatoes and seasonings. Bring to a boil; cover and simmer 10 minutes until vegetables are tender but crisp.

Add beans and heat to boiling; simmer 5 minutes.

Makes 6 servings
Source: Marlboro Country Cookbook