| Veggie Chili |
6 garlic cloves, crushed
1 onion, chopped
1 celery rib, chopped
1/2 green cabbage, chopped
1/4 red cabbage, chopped
1/2 cup butter
4 carrots, peeled sliced
4 zucchini, sliced
1/2 pound broccoli, chopped
1 pound mushrooms, chopped
1/2 pound cauliflower, chopped
2 (11-ounce) cans corn
2 tomatoes, seeded and chopped
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons Worcestershire sauce
2 (16-ounce) can tomato sauce
2 (15-ounce) cans kidney beans
1 teaspoon chili powder
Shredded Swiss cheese (optional)
Freshly grated Parmesan cheese (optional)
In a skillet, saute crushed garlic cloves, finely chopped
onion, chopped celery
rib, chopped cabbage, and chopped red cabbage in butter
until tender. Add
sliced carrots, sliced zucchini, chopped broccoli, chopped
mushrooms, and
chopped cauliflower; simmer for 10 minutes. Add corn, chopped
tomatoes,
salt, pepper, and Worcestershire sauce; simmer for 5 minutes. Stir in
tomato
sauce, kidney beans, and chili powder; simmer for 45 minutes.
Serve with shredded Swiss cheese and freshly grated Parmesan cheese, if
desired.
Makes 12 servings
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