Dynamite Vegetable Chili 2 large cloves garlic, minced 2 large onions, diced (about 1/2-inch) 1 Tbs vegetable oil 2 Tbs chili powder 2 packets instant beef-flavored broth 2 packets instant chicken-flavored broth 2 C diced carrots (about 1/4-inch cubes) 2 medium green peppers, seeded and diced (about 1/2-inch) 2 C diced celery (about 1/4-inch cubes) 2 C diced eggplant (about 1/2-inch cubes) 2 C canned crushed tomatoes 2 C tomato puree 1 C water 1/2 C domestic burgundy wine Hot pepper sauce to taste 1 C drained canned kidney beans 2 C enriched cooked rice 3/4 C Grated Cheddar cheese 6 Tbs minced onion In a large saucepan, saut onion and garlic in oil until onion is transparent. Add chili powder; cook for 1 minute. Add instant broth, cover the pan, and Simmer for a few minutes. Next add carrots, green peppers, celery, and eggplant; cook for 5 minutes, stirring frequently. Add crushed tomatoes and tomato puree; bring mixture to a boil. Add water, burgundy, and hot pepper sauce; stir to combine. Cook 15 minutes. Stir in kidney beans. Cook the chili at least 45 minutes to an hour, or until the vegetables are tender. (The longer you cook the chili, the better it will taste.) If necessary, adjust consistency by adding a small amount of water. I like this just as a good thick chili served with cornbread, but the original recipe suggested serving each portion with 1/2 cup of rice, 2 tablespoons cheese, and 1 tablespoon diced onion=about 305 calories per serving. Makes 6 servings. From: "Dancer^" Newsgroups: rec.food.recipes Date: 25 Feb 1999 12:06:20 -0600