HARBINGER VEGETARIAN CHILI

HARBINGER VEGETARIAN CHILI

By Ed Burks

1 can (13 ¾ oz.) black beans, drained and rinsed

1 can (18 ¾ oz.) kidney beans, drained and rinsed

1 can (18 ¾ oz.) garbanzo beans, drained and rinsed

1 can (15 oz.) pinto beans, drained and rinsed

1 can (29 oz.) crushed tomatoes with juice

1 can (18 ¾ oz.) whole kernel corn, drained

2 medium onions, chopped

2 small green bell peppers, chopped

2 small red bell peppers, chopped

3 zucchini, chopped

3 stalks celery, chopped

5 garlic cloves, chopped

2 cans (5 oz.) roasted green chilies

1 jalapeno, chopped (depending on how much heat you want can add more)

2 Tbsp. best quality chili powder

2 ½ tsp. cumin

2 tsp. black pepper

2 Tbsp. fresh parsley, chopped

1 ½ Tbsp. dried oregano

1 ½ Tbsp. dried basil

2 Tbsp. fresh cilantro, chopped

2 Tbsp. Mr. Big Stuff Bar-B-Q Bliss Rub

4 – 6 cups stock, vegetable or chicken

Sauté the onion, bell pepper, red bell pepper, zucchini, and celery in olive oil for about 8 minutes.

In a stockpot, combine black beans, kidney beans, garbanzo beans, pinto beans, tomatoes, corn, jalapeno, and chilies with sautéed mixture.

Season with garlic, chili powder, cumin, parsley, black pepper, oregano, basil, cilantro, Mr. Big Stuff Bar-B-Q Bliss Rub, and salt to taste. Stir to combine.

Cook at a simmer for about 1 – 2 hours.

Serve with tortillas, cornbread, rice, or French bread.