Vegetarian chili

Yields approx. 2.25 liters

Ingredients:

80ml canola oil

1 medium red onion, peeled and diced

1 sweet pepper, chopped

2 portobello mushrooms, trimmed, gills removed, and diced

1/2 jalapeno, minced

1 large celery stalk, chopped

10ml minced garlic

1 x 796ml can diced tomatoes

2 x 398 ml tins black beans, drained and rinsed

1 x 398ml tin pinto beans, drained and rinsed

500ml water

30ml of our southwestern spice mix (less if you don't want too spicy)

15ml brown sugar

30ml tomato paste

375ml frozen corn kernels

salt and pepper to taste

Directions:

Heat oil in thick bottomed pot sauté onions, peppers, mushrooms, celery, jalapeno, and garlic till soft add canned tomatoes with their juice and remaining ingredients simmer till thick 30 minutes, add frozen corn and cook till desired thickness .