Veggie Loaded Chili
5 garlic cloves, crushed
1 onion, chopped
1 celery rib, chopped
1/2 head green cabbage, chopped
1/4 head red cabbage, chopped
1/2 cup butter
3 carrots, peeled sliced
3 zucchini, sliced
1/2 pound broccoli, chopped
3/4 pound mushrooms, chopped
1/2 pound cauliflower, chopped
2 11-ounce cans corn
2 tomatoes, seeded and chopped
1/2 teaspoon salt
1/4 teaspoon ground pepper
3 tablespoons Worcestershire sauce
2 16-ounce cans tomato sauce
2 15-ounce cans kidney beans
1 teaspoon of chili powder
Swiss cheese, shredded
Parmesan cheese, grated
In a skillet, sauté garlic cloves, onion, celery rib, cabbage, and red cabbage in butter until tender. Add carrots, zucchini, broccoli, mushrooms, and cauliflower, simmering 10 minutes. Add corn, tomatoes, salt, pepper, and Worcestershire sauce and then simmer for 5 minutes. Stir in tomato sauce, kidney beans, and chili powder, simmering 45 minutes. Serve with Swiss and Parmesan cheeses.