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Vegetarian Chili Recipe from Columbia Harbor House


1/4 cup olive oil
1/2 teaspoon dry thyme leaves
1/4 cup diced red bell pepper
1/2 teaspoon dry oregano leaves
1/4 cup diced green bell pepper
1/2 teaspoon cracked black pepper
1/2 cup diced celery
1/2 teaspoon ground cumin
1/2 cup diced red onions
1 1/2 teaspoon chopped jalapeno pepper
1/4 cup diced fresh carrots
1/4 cup tomato paste
1 tablespoon minced garlic
1 quart water
1/2 cup sliced fresh mushrooms
1 tablespoon cornstarch
1 cup fresh or frozen corn kernels
1 1/2 cup canned great northern beans
2 cups canned diced tomatoes
1 1/2 cups canned pinto beans
1/4 cup black olive wedges
1 1/2 cups canned black beans
1 tablespoon chili powder
1 1/2 cups canned kidney beans
1/4 teaspoon cayenne pepper


Heat large saucepot until hot. Add olive oil, then peppers, celery, onions, carrots, mushrooms and garlic. Cook until the vegetables are tender.

Add corn, tomatoes, olives, tomato paste, seasonings, jalapeno peppers, and water. Bring to a boil. Mix cornstarch with a little water and stir into pot to thicken.

Add drained beans to the pot. Cook until heated through. Check flavor and adjust seasonings to taste.

Yield: 1 gallon



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