SOUPER SATURDAY

Chili is one of our favorite "cold weather" soups. It's not always easy to find a vegetarian substitute for this old favorite. Today's recipe fits that bill nicely. I first made this chili to have on hand for guests at Christmas 2003. It works perfectly for keeping on hand and even freezing.

VEGETARIAN CHILI
Cooking spray

3/4 c. chopped red bell pepper

3/4 c. chopped green pepper

1 garlic clove, minced

1 tbsp. chili powder

1 tsp. dried Italian seasoning

1(16 oz.)can Great Northern beans, rinsed and drained

1(15oz.) can kidney beans, rinsed and drained

1 (15oz) can tomato sauce

1 (15 oz) can black beans, rinsed and drained

1 (14.5 oz) can no-salt added diced tomatoes undrained

5 tsp. grated Parmesan cheese

Place a dutch oven coated with cooking spray over medium-high heat until hot. Add onions and peppers, and saute 10 min. or until tender. Add garlic; saute 30 seconds. Add chili powder and next 6 ingredients(chili powder through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes until thoroughly heated. Ladle into soup bowls; sprinkle with cheese.

YIELD: 5 servings

*I love to make a large pan of cornbread or muffins to go with the soup! YUM!