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Vegetarian Chili for the First Cool Day in Fall

One can each:
Kidney Beans
Navy Beans
Chili Beans
Sweet Corn
Canned Diced Tomato

One each:
Yellow Onion
Red Onion
Yellow Squash
Zucchini
Bottle Pale Ale
Dried Chili Pepper
Large Tomato
Bunch Cilantro

2 Large Portobello Mushrooms
1 Pack Shiitake Mushrooms

Cumin seeds, 2 pieces garlic - minced, salt, pepper, cayenne, celery salt

On medium heat, soften the yellow and red onions in vegetable oil with the minced garlic, a small handful of cumin seeds and a small handful of salt. Once the onions are soft, add the sliced & quartered squash and zucchini.

Meanwhile, dump each of the cans into a large crockpot, including the liquid, which serves as a pseudo-vegetarian broth. Dice and add the fresh tomato. Scrub the portobellos, cut off the black gills, cut into bite-sized chunks and add. Scrub, de-stem, slice and add the shiitakes. Now that the squash and onions are soft, transfer to the crockpot. Add a couple shakes of black pepper, cayenne pepper and celery salt. Drop in the dried chili, and stir in the bottle of pale ale (I like Schlafly Pale). Rough chop a small handful of cilantro and add.

Cook on low until it is hot. Stir and taste occasionally for seasoning.

This serves 10 or is good for a couple of meals for 2.

© 2009 Nathan Verrill.