Vegetarian Chili

This truly is my favorite meatless meal.  It is makes great leftovers and can be made vegan if you can find vegan chocolate chips (available in the specialty section of most supermarkets).  Most vegetarian chili's call for corn or carrots but I do not like the sweetness that brings to the dish.  If you do, by all means add away.  The zucchini and mushrooms bring great diversity of texture.  My dad is a devoted meat eater and really was resistant to even trying this because he really, how can it be chili without meat? He LOVED it and went back for seconds.

Ingredients:
2 medium onions, chopped
1 bell pepper, cut into 1/2 inch pieces
3 large garlic cloves, chopped
1 small hot chile, minced (optional)
Olive oil
1 tablespoon chili powder
1 teaspoon cumin
2 teaspoon salt
1 box chopped tomatoes (or one 28 can whole tomates, chopped with juice)
2 zucchini, cut into 1/2 inch cubes
8 oz cremini (baby bella) or white button mushrooms, cleaned, stemmed and quartered
1 15-oz can black beans, rinsed
1 15-oz can small white beans (navy), rinsed
1 15-oz can pinto beans (pink), rinsed
1 tablespoon semisweet chocolate chips

Coat the bottom of a large pot (4 quart or larger) with olive oil, about 2 tablespoons. Heat oil over medium heat until shimmering. Add onions, bell pepper, garlic and hot chile to pot and sauté stirring occasionally until softened, about 5 minutes. Add chili powder, cumin and salt and cook, stirring for 1 minute. Add tomatoes with juice, zucchini and mushrooms. Bring to a boil and then simmer, covered for 15 minutes, stirring occasionally. Stir in beans and chocolate, bring back to a boil, then reduce to a simmer for 5 more minutes.

Serving ideas:
Top with grated cheddar and/or Monterey Jack cheese, avocado and sour cream, chips on the side OR
serve over lettuce and add to toppings diced fresh tomato and diced scallions for a healthy salad.

Left over ideas:
Chili cheese omletes, burritos or fries... YUM!