Veggie Chili

     Carnivores, do not fear.  This recipe satisfies both the tree hugger and wild game hunter in the family.  Not only is it the best vegetarian chili I've tasted, it beats your drab, ground-beef recipe . . . A hot bowl of goodness for a cold winter day.

INGREDIENTS 

• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 2 stalks celery, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 jalapeño peppers, finely chopped
• 1 carrot, chopped
• 1 zucchini, chopped
• 1/2 cup button mushrooms, chopped
• 3 garlic cloves, minced
• 1 cup fresh cilantro leaves
• 2 (4 ounce) cans chopped green chili peppers, drained
• 3 (28 ounce) cans whole peeled, crushed tomatoes
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 2 (12 ounce) packages Morningstar vegetarian burgers, crumbled
• 15 ounces frozen whole-kernel corn
• 3 bay leaves
• 2 teaspoons ground cumin
• 1 teaspoon cayenne pepper
• 2 tablespoons dried oregano
• 1/4 cup chili powder
• 1 tablespoon ground black pepper
• 1 tablespoon sea salt

          GARNISH

• 1/2 cup fresh cilantro leaves
• Shredded sharp cheddar cheese

     1).  In a large stock pot, warm the oil over medium heat.  

     2).  Stir in the onion, garlic, carrots and celery.  Add cumin and cayenne; mix well, coating the contents with spice.  Sauté 10 - 15 minutes, until onions are soft.

     3).  Stir in the bell peppers, zucchini, jalapeño, mushrooms and green chili peppers, then season with bay leaves, oregano, crushed red pepper and salt.  Cook until vegetables are heated through (10 - 15 minutes).

     4).  Add the tomatoes, veggie crumbles, chili powder and black pepper.  Cook another 10 - 15 minutes.  

     5).  Add the kidney beans, garbanzo beans and black beans.  Cover and bring to a boil, then reduce heat and simmer 45 minutes.

     6).  Stir in the corn and continue cooking 15 minutes more.

     7).  Ladle soup into individual serving bowls and top with fresh cilantro and cheddar cheese. 

 Enjoy it with a pint of Guinness stout.

SERVES 8