Vegetarian Chili

Ingredients:

• 2 Tbsp of vegetable oil
• 1 ½ - 2 pounds of mixed vegetables like broccoli, bell peppers, eggplant, zucchini and carrots; or a combination of any you like.
• 2 medium onions finely chopped
• 2 cloves of garlic, grated
• 2 14oz cans of kidney beans, drained and rinsed well
• 1-2 chilies of choice, seeded and thinly sliced (I like serano chilies)
• 3 Tbsp flour
• 1 Tbsp chili powder
• 14 oz can of chopped tomatoes
• 2 Tbsp tomato paste
• 1 ¾ cups vegetable stock
• Salt and pepper to taste

Directions:

1. In a Dutch oven or large heavy bottomed pot, heat the oil. Sautee the onions with the vegetable, garlic and chilies until soft and beginning to brown.
2. Stir in the flour and chili powder and cook for 3-4 minutes more.
3. Add the beans, tomatoes, tomato paste and vegetable stock. Bring to a boil, then lower to a simmer and cook uncovered for about 45 minutes.
4. Serve with sliced avocado, sour cream, fresh chopped cilantro and tortilla chips.
5. To send to school, put in a heated and insulated food jar with a side of chips and shredded cheese.