Tonight was no exception, or, the exception being, dinner turned out great, and the kids actually ate it. I started chopping vegetables, and before long I had what turned into a great vegetarian chili. With left over whole wheat biscuits from lunch, our meal was done. No need for a side dish of vegetables when the whole meal is meatless!

All the ingredients I purchased at Bruce's Country Market. The pasta sauce I use is a fantastic organic sauce with a wonderful flavour of garden vegetables, made in Alberta. Bruce's carries other flavours too, like Portabello Mushroom and Italian Herb.
So let's make chili!
Ingredients:
- 2 large carrots, peeled.
- 1 cup peas, frozen
- 1 cup corn, frozen
- 2 cups kidney beans (canned, or cooked)
- 1 cup broccoli, chopped VERY finely
- 1 cup cauliflower, chopped VERY finely
- 1 cup cooked pumpkin or squash, cut into cubes
- 3 Tbsp. extra virgin olive oil
- 3 Tbsp. Worcestershire sauce
- 2 jars Prairie Harvest pasta sauce (about 5 or 6 cups)
- 1 tsp. chili powder (or to taste)
Directions:
- In a large pot, heat oil, and add all vegetables except corn, peas beans. Saute until tender, 5-10 minutes.
- Add pasta sauce, Worcestershire sauce, corn, peas, beans and chili powder.
- Bring to a boil, and simmer for 15 minutes, until vegetables are cooked through. Stir frequently.
- Serve! makes about 8 portions.
Notes:
- Serve with biscuits, on rice, with corn bread, bread or nothing! Enjoy!
- I used organic ingredients because that's the way I roll.
- Feel free to use what is in YOUR fridge. Have some egg plant? Try it out! You could change this recipe to make it as gourmet as you like. Let me know how it goes!