Easy dinners made from leftovers

Vegetarian Chili

1 - 8 ounce Sliced Button Mushrooms
1 large Onion, small diced
3 stalks Celery, small diced
2 Green Peppers, seeded and small diced
1 Large Eggplant, peeled, sliced, macerated and small diced
4 Portabella mushrooms, under gills removed, small diced
2 Tbsp. Fresh Garlic, minced
2 12 ounce cans Diced Tomatoes, peeled seeded
2 12 ounce cans White Beans, cooked and drained
5 cups Vegetable Broth
3 Tbsp. Ground Cumin Seed
¼ cup Chili Powder
1 Tbsp. Dried thyme (or 1 ½ teaspoon fresh)
2 Tbsp. Balsamic Vinegar
1 Tbsp. Sugar
To taste Salt and Pepper

Method:
1. Sweat vegetables over medium heat, covered until tender.
2. Add broth and beans and bring to a boil. Simmer on low heat, about 30 minutes.
3. Add all herbs, vinegar, seasonings and sugar. Simmer another 30 minutes until liquid coats the back of a spoon.
4. Adjust seasonings and enjoy with grated cheese and crusty multigrain bread.

Recipe submitted by Chef Randy Emert