This is a recipe which came to the list via email, originally Pam had posted it and Gilda hat made some corrections to it. In my own cooking I had to change it a bit as my biggest pot was not big enough to accommodate all of the food listed below. I adapted and my version of this recipe I’ll post after.

Pam’s Killer Chili

1C. Vidalia onion diced. (i don’t like onions and that provided enough flavor for me. if you want, use more.)

1- 24. oz can of tomato sauce

1- 24 oz. can of crushed tomatoes

1- 24 oz. can diced tomatoes w/ liquid

2 med. zucchini* cut vertically into 1/4s and then holding the strips together cut horizontally into 1/4 to 1/2 inch pieces.

2 yellow squash * cut it the same as the zucchini

1/2 head cauliflower-cut, broken what ever you want to make them roughly marble sized.

1 lb. sliced ’shrooms. i lazily buy the pre-sliced and then halved them vertically

1 stalk celery, diced- that’s enough to give it flavor add more if you like the taste.

2 decent sized tomatoes, seeded and diced

as many carrots as you like cut into 1/4 to 1/2 circles

a couple of sprays of Pam

1 C. (approx.) aw approved veggie broth

and I guess anything else you may want to throw in. I didn’t do asparagus or green beans because I was going for a similar consistency to my non-veggie, kick ass, give you a fat ass, chili. (the recipe is nothing like this.)

chili powder- to taste, but it takes a lot. I don’t like anything really spicy and it still takes a ton. I had 2 tall containers on hand.

salt to taste

ground black pepper to taste

a generous pinch of baking soda

Give it another 1/2 hour and taste again. Season accordingly and add that generous pinch of baking soda. it will bubble and foam, just stir it in for a few minutes and taste. Keep going till you would actually consider serving it to company.

Note: zucchini and yellow squash are not “starchy” but they break down easily and dissolve into the sauce – thereby thickening the stew.

Spray your pot w/ Pam and cook onions until clear. If your pot get too dry toss in a splash of AW approved veggie broth.

Add all 3 cans of tomato products. Add some salt, chili pepper (start w/ a 1/4 bottle) and some fresh ground black pepper let it simmer.

Take carrot circles, diced celery and cauliflower bits (and any other veggie that you add that is hard and will take longer to cook) put in microwave safe bowl, add another splash or 2 of veggie broth and cover w/ saran. Steam them in the microwave just long enough to soften slightly.

Add all raw and nuked veggies to the tomato mixture.

Let it simmer about 1/2 hour to 45 min. stirring occasionally throughout, and taste. Now it’s time to slowly add more salt, black pepper. (I don’t use a ton of this) and chili pepper all to taste.

REMEMBER TO LET IT SIMMER BETWEEN EACH SEASONING. The longer it cooks, the thicker and more flavorful it becomes. Be careful, it’s easy to over season. I let it simmer at least 3 hours or more. I didn’t put guac. in mine. Someone else does. I like them both so much that I want to enjoy them separately. I hope it works for you

A great many thank to Gilda! Also, I noticed that I wrote Chili pepper instead of Chili Powder in one place. I only use Chili Powder and when it is done I have used so much the color of the chili is almost Reddish Brown. I have done green beans since writing. I cut them into pieces 1/2 – 1/4 inch long. Also, this recipe clearly isn’t for one day. I divide it up, package and freeze it. I freezes fabulously and is so easy to grab and take to school w/ me it’s also always there if I run out of veggies. I even double the recipe. There is no great way to measure eyeball it, or weigh the chopped ingredients before cooking and allow for the addition of the tomato products. It’s good my husband and kids actually eat it w/ me and my kids are typically don’t eat like this. Lastly, isn’t there something about chili powder speeding metabolism?

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