Vegetarian Chili

2 T Olive Oil
1 1/2 C Yellow Onions, diced
1/2 C Celery, medium diced
1 C Carrots, medium diced
2 C Eggplant, medium diced
2 C Corn, fresh or frozen
1 C Green Bell Pepper, medium diced
1/2 C Poblano Chiles, diced
1 T Garlic, minced
1/4 tsp Jalapeno, minced
1/4 C Cilantro, chopped
1 tsp Dry Thyme
1 tsp Dry Oregano
2 T Tomato Paste
3 C Canned Chopped Tomatoes
1 tsp Paprika
1/2 T Chili Powder
1/2 tsp Cumin
1/2 tsp Coriander
1 1/2 tsp Salt
1/2 tsp White Pepper
1 3/4 quarts Vegetable Broth
2 C Cooked Black Beans (fresh or canned)
2 C Canned Garbanzo Beans
2 each Acorn Squash

Garnishes: Sour Cream, Shredded Cheese, Green Onions

Heat sauce pot with olive oil. Add onions, celery, carrots, corn and eggplant. Cook over medium heat for about two minutes then add bell peppers, garlic, poblano chilies and jalapeno. Cook for about 5 minutes, or until vegetables are soft. Add tomato paste, chopped tomatoes and vegetable broth. Then add remaining ingredients and simmer over medium heat for about 40-45 minutes, or until chili consistency. If it becomes too thick, add more liquid. Ready to serve.

Acorn Squash Bowl (makes 4 bowls)
Cut acorn squash in half and remove seeds. Place in boiling water until fork tender, approx. 12-15 minutes. Slice the bottom of each squash, so they sit flat. Ready to serve.

Assembly
Place acorn squash in a bowl. Place a heaping ladle of chili into the center of the squash, overflowing into the bowl. Garnish with a spoon of sour cream, your favorite shredded cheese and chopped green onions.

Yield: 3 Quarts

Recipe by: Enchantment Resort