MomsMenu.com Recipe Finder Meatless Chili

Cooking Oil 1 tbsp.
Garlic Cloves minced 3
Sliced celery 1 1/2 cups
Chopped Onion 1 cup
Sliced fresh mushrooms 2 cups
one diced medium red pepper
zucchini diced 3 cups
finely diced or grated carrot 3/4 cups
canned stewed tomatoes with juice, chopped up - 28 ounces
canned chopped green chilies with liquid - 4 ounces
38 ounces of canned mixes beans - drained
frozen kernel corn - 1 1/2 cups
1 cup of water
19 ounces of canned green lentils - drained
prepared mustard - 1 tbsp.
1 - 2 tsp. of chili powder
1 tsp. of ground cumin
1 tsp. salt
1/2 tsp. of whole oregano
1/4 tsp. pepper
1/4 tsp. of rubbed basil
1/4 tsp. of celery salt

Heat cooking oil in large pot or Dutch oven. Add garlic, celery and onion. Sauté until onion is soft. Add mushrooms, red and green peppers, zucchini and carrot. Cook stirring often, for 3 to 4 minutes until mushrooms and and zucchini begin to soften. Stir in remaining 13 ingredients. Bring to a slow boil. Cover and simmer for 15 minutes. Then remove cover, boil slowly for 15 minutes to reduce liquid. This recipe makes approximately 13 cups and enough to serve 6.

Submitted by Susan Wilkins-Hubley