Vegetable chili

This takes very little preparation and makes enough chili to last the week (or freeze half of it). You can also make it with other veggies if you prefer. I originally made this with yellow squash instead of carrots, but I decided the carrots would be better next time. Serve with shredded sharp cheddar cheese.

Vegetable chili

about 5 cups presoaked, dried kidney and red beans
5 to 5 1/2 cups water
1 tsp salt
1 bag (about a pound) frozen cut carrots
10 oz frozen diced bell peppers (I used green)
1 pound frozen sweet corn
12 oz frozen chopped onions
1 medium eggplant, chopped
1 jalapeño, diced
3 cans (14 oz) diced tomatoes (no salt added)
1/2 to 1 cup red wine
2 tsp cocoa powder
season to taste:
black pepper, salt, coriander, chili pepper, cumin, cayenne pepper

Boil water, beans and salt in an 8-quart pot for about 1/2 hour. Add veggies, spices and wine and simmer for another 1 to 1 1/2 hours until beans are fully cooked.

(Recipe by H. Farrell)