Nina's Vegetarian Chili





3 tablespoons olive oil

1 medium onion, coarsely chopped

4 cloves garlic, minced

1/2 pound mushrooms, chopped

2 cups cauliflower pieces

1 large potato, peeled (or scrubbed) and diced

1 large green pepper, seeded and chopped

2 large carrots, peeled (or scrubbed) and chopped

3 cups fresh or frozen corn kernels

1 can (28 ounces) plum tomatoes, chopped, including juice

2 cans (15 ounces each) pinto or kidney beans, including liquid

1 cup tomato juice

1 tablespoon ground cumin

2 tablespoons chili powder

1 teaspoon paprika

1 1/2 teaspoons salt

1/8 teaspoon cayenne pepper

2 tablespoons tomato paste

3 tablespoons dry red wine




Heat olive oil in large stew pot over medium heat. 

Add onions and garlic and sauté until onions are

wilted, about five minutes.  Add mushrooms and sauté

10 minutes.  Stir in cauliflower, potato, green

pepper, carrots, corn, tomatoes, beans, tomato juice,

cumin, chili powder, paprika, salt, cayenne, tomato

paste and wine.