Vegetable Chili

INGREDIENTS

• 2-1/2 cups cooked Dark Red Kidney Beans, drained and rinsed
• 1 tablespoon olive oil
• 2 onions, chopped
• 1/2 cup celery, sliced
• 3 green onions, chopped
• 3 cloves garlic, minced
• 3 cups eggplant, peeled and cubed
• 1 cup carrot, sliced
• 2 cups zucchini, diced
• 2 (28-ounce) can tomatoes, undrained and chopped
• 2-1/2 tablespoons chili powder
• 1 teaspoon cumin
• 1 tablespoon oregano
• 1 tablespoon basil
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon sugar
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 1/4 teaspoon salt

DIRECTIONS

1. Heat oil in a large saucepan over medium heat.
2. Sauté onions, celery, green onions, and garlic for 5 minutes. Add eggplant.
3. Season with salt and mix well.
4. Cover and cook 15 minutes over medium heat, stirring occasionally.
5. Add carrots, zucchini, and tomatoes; mix well.
6. Add spices, herbs, sugar, and beans.
7. Partly cover, and bring to a boil.
8. Cook 30 minutes over medium heat, stirring occasionally.
9. Mix in bell peppers, partly cover, and continue cooking for 20 minutes.