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Vegetarian Chili

Submitted by LyricFox

Adapted from "Stews, Bogs and Burgoos"

Ingredients

1/4 cup olive oil
2 med onions; chopped
2 celery rib; chopped
2 carrots, chopped
1 med green bell pepper; seeded and chopped
1 garlic clove; minced
2 med summer squash cut into 1/2" half moons
2 32-oz canned chickpeas, drained and rinsed
1/4 cup chopped cilantro
2 tb chili powder
1 tsp dried oregano
1 tsp dried basil
1 tsp ground cumin
2 14 1/2 oz Canned tomatoes, drained, rinsed, chopped
8 oz No salt added tomato sauce thinned with 1/2 cup water
salt and black pepper to taste
cayenne pepper to taste

Directions

In a large, heavy pot, heat the oil over moderate heat, then add the onions, celery, carrot, bell pepper, and garlic and cook, stirring, till softened, about 2 minutes. Add the squash and cook, stirring, 3 minutes longer to soften.

Add the remaining ingredients and stir well. Reduce the heat to a low simmer, cover, and cook for 1 hour, adding a little water if the stew begins to get too thick. Taste and adjust seasoning and serve.

Makes 6 to 8 servings.