Vegetarian Chili and Toppings - Margaret Ullrich

Like I said, the weather's been weird.

And cold!

Now's the time for something warming.

Bring on the stews, casseroles and chili.

Yah!!

I know what you're thinking.

I've gotten a bit of flack from some folks.

Vegetarians, to be exact.

I've had too many meat recipes.

I don't think so, but some folks do.

Before you vegetarians e mail me, read on.

This is a vegetarian recipe.

Happy?

Something for everybody.

(But, if you want to add some meat, I'll never tell.)

While the chili is simmering, prepare some bowls of toppings:

shredded Monterey Jack cheese

shredded Cheddar cheese

chopped red onions

chopped tomatoes

chopped cucumbers

And some shredded or chopped whatever else your family and friends like.

Keep warm...

                        Vegetarian Chili

In a dutch oven heat

2 Tablespoons olive oil

Add

6 garlic cloves, chopped fine

Cook until lightly browned.

Add

6 onions, chopped

1 Cup broth (chicken or vegetable)

Simmer over medium heat for about 15 minutes.

Add

3 medium zucchini, chopped

2 28 oz. cans tomatoes

2 12 oz cans tomato puree

Reduce heat to a simmer.

Add

1 Tablespoon cumin

3 Tablespoons chili powder

2 teaspoons oregano

6 Tablespoons lemon juice

1/2 teaspoon cinnamon

1 ounce unsweetened chocolate, grated

1/2 teaspoon ground cardamom

Simmer 40 minutes.

Add

6 Cups cooked kidney beans

Simmer 20 minutes.

Serve in bowls.

Corn bread and salad would round out the meal.

So would some chips.