Vegetarian Chili

Thank you Goldie!

Makes about 6 servings

Ingredients:

3 tbsp olive oil
(I use Pam and spray a pan and use a cover to sauté this)
1 medium onion chopped
4 cloves garlic minced
1/2 pound mushrooms chopped
2 cups cauliflower pieces
1 large potato peeled and diced
1 large green pepper seeded and chopped
2 large carrots chopped
3 cups fresh or frozen corn kernels
1 (28 oz) can plum tomatoes, chopped, including liquid
2 (15 oz) cans pinto or/kidney beans including liquid
( I use 1 can of each)
1 cup tomato juice
1 tbsp cumin
2 tbsp chili powder
1 tsp paprika
1 1/2 tsp salt
1/8 tsp cayenne pepper
2 tbsp tomato paste
(I did not have any so I did not use it and it came out fine)
3 tbsp dry red wine (I don't use this either)

Heat olive oil or Pam in a large stew pot. Add onion and garlic and
sauté until onion is wilted, about 5 minutes. I cover the pan when
I use Pam to get it liquidy. Add mushrooms and sauté another 10 minutes.
Stir in cauliflower, potato, green pepper, carrots, corn, tomatoes, beans,
tomato juice, all seasonings tomato paste & wine. Bring to boil. Reduce heat
and simmer. Cover and cook until vegetables are tender. About 30 minutes.

SERVING SIZE:  2 cups

POINTS:  3