Veggie Chili

  1. 6 garlic cloves, crushed
    1 onion, chopped
    1 celery rib, chopped
    1/2 green cabbage, chopped
    1/4 red cabbage, chopped
    1/2 cup butter
    4 carrots, peeled sliced
    4 zucchini, sliced
    1/2 pound broccoli, chopped
    1 pound mushrooms, chopped
    1/2 pound cauliflower, chopped
  2. 2 (11-ounce) cans corn
    2 tomatoes, seeded and chopped
    1/2 teaspoon salt
    1/4 teaspoon ground pepper
    2 tablespoons Worcestershire sauce
    2 (16-ounce) can tomato sauce
    2 (15-ounce) cans kidney beans
    1 teaspoon chili powder
    Shredded Swiss cheese (optional)
    Freshly grated Parmesan cheese (optional)
  1. In a skillet, saute crushed garlic cloves, finely chopped onion, chopped celery rib, chopped cabbage, and chopped red cabbage in butter until tender.
  2. Add sliced carrots, sliced zucchini, chopped broccoli, chopped mushrooms, and chopped cauliflower; simmer for 10 minutes.
  3. Add corn, chopped tomatoes, salt, pepper, and Worcestershire sauce; simmer for 5 minutes.
  4. Stir in tomato sauce, kidney beans, and chili powder; simmer for 45 minutes.
  5. Serve with shredded Swiss cheese and freshly grated Parmesan cheese, if desired.
  6. Makes 12 servings

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases