Veggie Chili

For about a week or so, the weather has been really cold and I have been craving chili.  After many attempts to get my husband wanting chili (which would be made with meat) I was unsucessful at having a reason to make it.  So this evening, I said to heck with it, I will make a chili with whatever veggies I had in my fridge.  The experiment began...

Two large Portobello Caps
1 Zuchinni
1 Summer Squash
2 large leaves of Dinosaur Kale
1/2 of a Vidalia Onion
1 can tomato sauce
1 can of petite diced tomatoes
1 sprig (for lack of knowing what the correct word) Green Onion for garnish

(1) packet of seasoning or 1/4 cup of the following mix:
*    4 teaspoons chili powder

1 tablespoon crushed red pepper

1 tablespoon dried minced onion

1 tablespoon dried, minced garlic

2 teaspoons white sugar

2 teaspoons ground cumin

2 teaspoons dried parsley

2 teaspoons salt

1 teaspoon dried basil

1/4 teaspoon ground black pepper

I browned my veggies in a bit of olive oil.  Deglazed the pan with a bit of water. Then added the two cans of tomatoes and sauce with the seasoning.  I simmered it on low to medium heat for 30 minutes.

I served it in a bowl with flax tortilla chips and some cheese.  I have tried Daiya, its taking some getting used too....tonight I settled for regular cheese because I was out of Daiya cheese. 

I really liked it!  I think this is becoming my favorite chili and will become a staple in my menu during the winter months.  I am not completely raw, still trying to become 100% Vegetarian first.  I am currently about 40% raw in my diet.