Vegetarian Chili

1/4 cup olive oil
2 small onions
1 tablespoon minced garlic
2 tablespoons chopped parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup roasted red pepper
1 tablespoon ground cumin
1 tablespoon chili powder
Pinch of cayenne pepper
4 cups chili sauce
3 cups canned chili beans
1 cup canned kidney beans
3 cups fresh mixed vegetables (French-cut
beans, onions, broccoli, sliced
mushrooms, bell peppers, corn)

In large, heavy-bottomed pot, heat oil. Add onions and sauté with garlic, parsley, oregano, basil, red pepper. Sauté until tender 5 to 10 minutes. Add cumin, chili powder, cayenne pepper, chili sauce and beans. Heat through.

While bean mixture cooks, put mixed vegetables in medium size pot. Add enough water to cover vegetables. Bring to simmer over medium heat until vegetables are almost tender, 10 to 15 minutes, adding vegetables with longest cooking times first.

Add the vegetable mixture to the bean mixture and bring to boil. Reduce heat and simmer 15 minutes.

Makes 6 to 8 servings.

Source: Amy's Cafe, Madison, Wisconsin