______________________________________


BIG BATCH VEGETABLE CHILI 
            
Makes about 4 litres

1/4 cup olive oil                       
1 cup chopped onion                    
5 cloves garlic, minced                 
7 cups chopped or sliced vegetables (celery,      
  carrot, zucchini,  mushrooms, red or green            
  peppers, your choice)                        
7 cups chopped tomatoes (or 2 28-ounce tins  
  Italian tomatoes)                       
2 tablespoons	chili powder, or to taste							
1 tablespoon each, dried basil and oregano
1 teaspoon each,  salt and pepper, or to taste
1/2 cup chopped parsley
1/2 cup chopped fresh dill (optional)
2 19-ounce tins beans, your choice of red or
  white kidney, navy, garbanzo, pinto, etc.
Garnishes: chopped green onion, shredded 
  low fat Monterey Jack cheese, cooked brown 
  rice

Stovetop: Saute onion, garlic and vegetables in oil over 
medium heat in a large Dutch oven until carrots
are tender. Add tomatoes and seasonings. Cover and 
simmer gently over low heat for 45 to 60
minutes. Stir in parsley, dill and beans. Cook over 
low heat, covered, for 20 minutes more.
Garnish and serve. Freezes well.

Slow Cooker: Combine all ingredients except parsley, dill, 
beans and garnishes in slow cooker. Mix well. Cover and 
set to Low. cook 8 to 10 hours.
1/2 hour before serving, add parsley, dill and beans. 
Set to High. Cover and cook 1/2 hour more, or until hot.
Garnish and serve on brown rice if desired.
Freezes well.