Vegetarian Chili

One of the my most requested recipes is my vegetarian chili. I concocted this recipe by trial and error and combining several elements of different recipes I came across. Enjoy!

Vic's Vegetarian Chili
1/3 cup vegetable oil
2 large onions, diced
6 cloves garlic, minced

1 TBS tomato paste
1 TBS Worcestershire sauce
1 TBS BBQ sauce
1 TBS chili powder
1 1/2 tsp brown sugar
1 1/2 tsp soy sauce
1 tsp celery salt
1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp cayenne pepper
1/2 tsp season salt
1/2 tsp onion powder
1/2 tsp garlic powder

8 oz mushrooms, stemmed and quartered (sometimes I use 16 oz)
2 green peppers, chopped
2 stalks celery, diced
1 small zucchini, chopped
2 jalapeno peppers, minced

28 oz whole pealed tomatoes, torn apart with juice
3 cans beans (your choice)

hot and spicy v-8

optional: 1 bag morning star crumbles, crumbled tofu

Heat oil, add garlic and onions. Saute for 10 minutes. Meanwhile, in a small bowl mix together the next 14 ingredients. Add the mushrooms and seasoning mix and saute until the mushrooms release their liquid and soak most of it back up. Add the peppers, celery and zucchini and saute for another 5 minutes. Add remaining ingredients and cook ~30 minutes. Adjust liquid content with v-8. Taste and adjust seasoning. Serve with Frito's and shredded cheese.