Chef Jacquie's Recipe: Charlie's Vegetarian Chili Winner of our Souper Bowl Contest!Ingredients:
• 6 Cups Water
• 7 Ounces Frozen Bag of Sliced Mushrooms
• 10 Ounces Frozen Bag of Chopped Onions
• 1 Pound Frozen Bag Broccoli Cuts
• 1 Pound Frozen Bag Sweet Corn
• 1 Pound Frozen Bag French Cut Green Beans
• 1 Pound Frozen Bag Pepper Stir Fry
• 1 Pound Frozen Bag Cut Okra
• 1/2 Head of Garlic (If Using Jarred Garlic, You will need 2-3 Tablespoons)
• 2 Tablespoons Olive Oil
• 1 Box Carroll Shelby’s Chili Kit (Or Your Favorite Brand) (I Also Like Brown Bag Chili Kit)
• 2 Tablespoons Chili Powder
• 1/2 Teaspoon Endorphin Rush Beyond Hot Sauce (Or Your Favorite Extreme Hot Sauce)
• 2 15 Ounce Cans Spicy Chili Beans
• 2 10 Ounce Cans Hot Rotel Tomatoes
• 1/4 Red Wine for Rinsing Cans

In a large stock pot heat olive oil, peel and smash garlic, add to pot, sauté about 2 minutes, and do not burn garlic. Turn flame to high, add frozen vegetables one bag at a time, stirring after each one; add beans and tomatoes then stir. Rinse cans with wine and pour into pot, stir; add 6 cups of water, packets of chili kit (I do not add the salt packet), chili powder, hot sauce, stir again and bring to a boil. Lower heat to a simmer, cover with lid askew 45-60 minutes stirring occasionally.

Serve over jalapeno cornbread, rice or pasta. Top with cheddar cheese or pepper jack cheese; makes about 6 quarts of chili.

Charlie Moresi