Vegetarian Chili

Ingredients -

3 tablespoons Olive Oil
1-1/2 cups chopped Onion
8 large Garlic Cloves, chopped
2 (19 ounces each) cans Red Kidney Beans
2 (19 ounces each ) cans Dark Red Kidney Beans
1/4 cup Taco Seasoning
1 teaspoon Dried Basil
1/2 teaspoon Dried Oregano
1/2 teaspoon Dried Thyme
1 (15 ounces) can Tomato Sauce
3 cups Chicken Broth or Vegetable Broth
1 (6 ounces) can Tomato Paste

Garnish:
grated Cheese, chopped Green Onions, and Tortilla Chips for dipping.

Preparation:

1. Add olive oil to stockpot. Heat over medium-high heat.

2. Sauté onion and garlic about 7 minutes or until onions are soft and translucent.

3. Stir in red kidney beans, dark red kidney beans, taco seasoning, dried basil, dried oregano, and dried thyme.

4. Cook, stirring continuously for 2 minutes.

5. Reduce heat to low.

6. Stir in tomato sauce, chicken broth and tomato paste.

7. Simmer 90 minutes

8. Season chili with salt and pepper, to taste.

9. Serve hot, or refrigerate overnight for flavors to meld.

Soup Making Tip

Preparing Eggplant

Eggplant can be peeled or unpeeled before cooking. Place lightly salted eggplant in a colander and allow it to drain for 30 minutes, before using.

Soup Making Tip

Escarole

A leafy green that is wonderful in soups. Just slightly bitter, the taste of escarole is similar to spinach or chard.