Vegetable Chili

I know, I know, you're all saying "Vegetable chili?! Is she crazy? Chili should have meat. Lots and lots of meat!" I'm not saying that I disagree, but this chili tastes great and is good for you. The Husband (who likes his meat) loves it, so trust me and try it out.

On another note: thanks to everyone for your well wishes in regards to our accident. Head on collisions suck and when you can walk away, you feel blessed. The insurance companies are still working everything out, but the police report was written in our favor, so our hope is that everything will be fine. Luckily, we don't need a car to exist (thank you Fresh Direct!).

So, without further ado, Vegetable Chili:

Serves 6 to 8

3 tablespoons olive oil
1 large onion, chopped
1 red or green bell pepper (I usually use green for the color)
2 celery ribs, diced
1 (14.5 oz) can Italian-style stewed tomatoes
2 tablespoons chili powder (adjust to taste--I usually use 1.5 T)
2 teaspoons ground cumin
1/2 teaspoon dried basil
8 ounces mushrooms, sliced
2 medium zucchini, sliced
2 large carrots, sliced
1 (16-oz) bag frozen corn kernels
2 (16-oz) cans red kidney beans
1 1/2 teaspoons salt
1/4 teaspoons cayenne
1/4 cup chopped parsley
1 (16-oz) container sour cream

1. In a large soup pot, heat oil and cook onion over medium heat, stirring occasionally, until softened, 2 to 3 minutes. Add bell pepper, garlic, and celery. Cook, stirring, until soft, 3 to 5 minutes longer.

2. Add tomatoes, chili powder, cumin, basil, mushrooms, zucchini and carrots. Cover, reduce heat to medium-low, and cook 25 minutes.

3. Add corn, kidney beans with their liquid, salt, and cayenne. Simmer, covered, 10 minutes. Sprinkle with parsley. Serve hot, with a dollop of sour cream.