Nif's Vegetable Chili

Tasty, rich and no meat - oh my! I am a meat-eater and I like this chili. You can sprinkle cheddar cheese on top if you prefer. (Don't tell the vegetarians, but you can also add browned ground beef too....). Enjoy!

• Ready In: 1 hr 25 mins
• Serves: 8-10
• Yields: 12 cups

Ingredients

• First set of ingredients

• 2  teaspoons olive oil
• 2  garlic cloves, minced
• 1  medium onion, chopped
• 2  celery ribs, cut lengthwise and sliced into 1/4 slices
• 2  carrots, chopped
• 1  red pepper, chopped
• 2  medium sweet potatoes, diced into 1/4 inch cubes

• Other ingredients

• 1  cup mushroom, sliced (fresh preferred but canned will do)
• 1 (28 ounce) can tomatoes with juice, diced
• 1 (28 ounce) can kidney beans, rinsed
• 1  cup corn (frozen preferred, canned will do)
• 2  tablespoons chili powder
• 2  tablespoons lemon juice, fresh preferred
• 2  teaspoons cumin
•  chile, crushed, to taste (optional)
•  hot sauce (optional)

Directions

1. Saute first ingredients in oil in a large saucepan for 5-10 minutes, until vegetables are slightly softened.
2. Add other ingredients and simmer for approximately one hour. Stir occasionally.
3. Serve with a crusty roll or freeze for future meals.