- 2 Tbsp. oil
- 2 stalks celery, chopped
- 2 leek, chopped (or 1 onion)
- 1/2 - 1 cup chopped mushrooms
- 3 cloves garlic, chopped
- 2 sweet bell peppers (red, orange, or yellow and/or 1 green)
- 2 - 540 ml. cans of a 6 bean blend (kidney, chick peas (garbanzo beans),black eye peas, white beans (navy beans), romano beans, baby lima beans)
- 1 - 796 ml. can of red kidney beans
- 2 - 398 ml. cans of baked beans (white beans in molasses or maple syrup sauce)
- 3 - 796 ml. cans of chopped tomatoes
- 1 - 455 ml. jar of Heinz Chili Sauce
- 1 can black olives, sliced
- 1 zucchini, chopped
- 1-2 cups fresh or frozen goji berries
- 1 Tbsp. salt
- 1 Tbsp. garlic salt
- 2 tsp. black pepper
- 2-4 Tbsp. chili powder
- 1 tsp. cumin
- 2 Tbsp. dried oregano
- 1/2 cup chopped, fresh parsley
- Garnish: 1/2 cup chopped cilantro
- Heat oil in soup pot; add celery, leek, garlic and mushrooms and sauté until softened.
- Add all remaining ingredients to the pot and bring to a boil, stirring regularly, turn down to low and simmer for 1 hour on the stove top or bake in a crockpot for 4-6 hours on high or 6-8 hours on low.
- Add the goji berries 10-15 minutes before serving to heat through and as a measure to preserve vitamins and antioxidants.
- Garnish with cilantro leaves in each bowl.
Chili con carne
If meat is desired you can 2 lbs. of vegetarian burgers - crumbled, or 2 lbs. chopped sirloin or ground beef, turkey or chicken. You can also add 1 lb. sausage of your choice. Brown the meat in a skillet, drain off any fat and add to the chili. Makes about 6 liters of vegetarian chili. Makes 12 servings (500 ml. or 2 cups)