Garden Vegetable Chili
the best kosher chili recipe~easy too!

Cooking for The King'skosher chili recipe is an easy vegan/ vegetarian dish and a customer favorite from my catering days. It not only easy on your time but is economical, too, especially if you stretch it by serving it over rice or pasta. Makes a lot and freezes well.

Yes, you read correctly: the coffee, cocoa powder and touch of cinnamon give it a rich robust taste. So chock full of healthy vegetables (Queens in the kitchen will substitute our family's favorites), they'll never miss the meat!

1 tablespoon vegetable oil

1/2 large onion, chopped

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

1 (28 ounce) can crushed tomatoes

1 (28 ounce) can diced tomatoes

1 (14.5 ounce) can kidney beans

1 (14.5 ounce) can corn

I small zucchini, diced

I small yellow squash, diced

1 portobello mushroom, diced

2 carrots, peeled and diced

1 tablespoon tomato paste

2 cups water

1/2 cup brewed coffee

2 tablespoons chile powder

1 tablespoon Tabasco

2 teaspoons ground cumin

1 teaspoon cocoa powder

1/4 teaspoon cinnamon

1. In a medium stockpot, heat oil over medium high heat. When almost smoking, add onion and bell peppers. Cook, stirring occasionally, for 5 minutes until vegetables are very soft.

2. Add remaining ingredients. Bring to a boil, lower heat and simmer, uncovered for 2 hours. Stir occasionally.

3. Ladle over rice or pasta. Top with shredded cheese, taco chips, jalapeno peppers and/or chopped fresh onion. Add crumbled tofu, or leftover shredded chicken or beef. Endless possibilities!