VEGETARIAN CHILI

Contributed by Tamalin Christen

• 1 onion, diced
• 1 sweet red pepper, diced
• 2 zucchini, diced
• 2 stalks celery, chopped
• 2 garlic cloves, finely chopped
• 1 (4 ounce) can diced chilies
• 1-2 jalapeno, diced (depending on how much heat you want)
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 tablespoon dried parsley
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• 1 (11 ounce) can canned black beans in juice
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can garbanzo beans, drained and rinsed (could use lentils)
• 1 (16 ounce) can vegetarian baked beans
• 1 (14 1/2 ounce) can chopped tomato puree (or use large 29 oz. can crushed tomatoes)
• 1 cup frozen petite corn (optional)

In a stockpot, saute the onion, bell pepper, zucchini, and celery for about 5 minutes. Add the chilies, jalapeno and seasonings; stir well. Add the black beans, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery. Simmer for about an hour. Serve with tortillas, or cornbread.