Warm Winter Vegetarian Chili
from Irmgard

From FoodTV.ca, this is almost a thick vegetable soup. This can also be made in the crock pot by cooking on high for 3 to 4 hours. Just make sure you saute the vegetables first as this will affect the flavour of the final product.

SERVES 6 -8

• 1 teaspoon olive oil
• 1 cup mushroom, chopped
• 1 tablespoon vegan worcestershire sauce (regular is not vegan, can be ommited.)
• 28 ounces diced tomatoes
• 1 cup tomato sauce
• 2 cups vegetable stock
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 zucchini, chopped
• 5 medium carrots, chopped
• 19 ounces red kidney beans, drained and rinsed
• 19 ounces black beans, drained and rinsed
• 19 ounces chickpeas, drained and rinsed
• 19 ounces kernel corn
• 3 tablespoons chili powder
• 1 tablespoon hot sauce
• 1 teaspoon dried red pepper flakes
• 1 teaspoon dried basil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper

In a large pot, saute the chopped vegetables in olive oil along with the chili powder, dried herbs, crushed red pepper flakes and ground black pepper until softened and fragrant, about 5 minutes.

Add the beans and corn to the pot, then add the tomatoes, tomato sauce, vegetable stock, Worcestershire sauce (if using) and hot sauce.

Bring slowly to a boil.

Let simmer over low heat for 30 minutes or until the vegetables are tender, stirring occasionally.