Vegetarian Chili

Ingredients:

• 3 Tbsp. olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• ½ pound mushrooms, chopped
• 2 cups cauliflower pieces
• 1 large potato, peeled and diced
• 1 large green bell pepper, seeded and chopped
• 2 large carrots, chopped
• 3 cups corn kernels, fresh or frozen
• 1 (28 oz) can plum tomatoes, chopped, including liquid
• 2 (15 oz) cans pinto or kidney beans inc. liquid (or 1 can of each)
• 1 cup tomato juice
• 1 Tbsp cumin
• 2 Tbsp chili powder
• 1 tsp paprika
• 1 ½ tsp salt
• ⅛ tsp cayenne pepper
• 2 Tbsp tomato paste
• 3 Tbsp dry red wine

Heat olive oil in a large stew pot. Add onion and garlic and sauté until onion is softened, about 5 minutes. Add mushrooms and sauté another 10 minutes.

Stir in cauliflower, potato, green pepper, carrots, corn, tomatoes, beans, tomato juice, all seasonings, tomato paste, and wine. Bring to a boil. Reduce heat and cover. Simmer until vegetables are tender, about 30 minutes.

Makes about 6 (2 cup) servings. Each serving is 3 WW points.

Bon appétit!