Vegetable Chili

Ingredients-

4 tablespoons Olive Oil

12-ounces Boca Burger or Morningstar Farms Veggie Burger, crumbled

1 large Onion, medium diced

2 cloves Garlic, minced

1 Eggplant, peeled and medium diced

4-ounce Tomato Paste

8-ounce low sodium Chicken Broth

1 28-ounce can diced tomatoes

1 Green Pepper, medium diced

2 Zucchini, medium diced

2 Summer Squash, medium diced

3 medium Carrots, ½-inch pieces

3 stalks Celery, ½-inch pieces

1 15-ounce can Kidney Beans, rinsed and drained

1 15-ounce can Black Beans, rinsed and drained

1 4-ounce can diced mild green chilies

3 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon oregano

Salt, Pepper to taste

Optional – add hot sauce or substitute diced jalapeno for mild chilies to taste if desire spicy chili

Method-

            In a large heavy stock pot, heat olive oil over medium high heat until oil starts to ripple.  Add eggplant and cook until it starts to turn golden brown.  Add Boca burger, onions, carrots, celery, green pepper, zucchini, squash, chilies, and spices, cook until onions and other vegetables start turning translucent.  Add garlic cook for 1 minute, add tomato paste and continue to cook for 5-7 minutes.  Add chicken stock, tomatoes, and beans.  Bring chili up to a boil and quickly reduce the heat to medium low, salt and pepper to taste and continue to cook until all vegetables are tender 15-20 minutes.