[cath]

I stole this from an old thread. It even had Robert's, but I didn't want to steal his thunder.

My veggie chili really is Tom tested and approved.


1 small onion
1 carrot
1 stalk of celery
2 cans of black beans
1 can of pinto beans
1 can of salsa verde
1 can of diced tomatoes
1 jar of marinated artichoke hearts
1/2 salsa (I hate to admit it, but I used mild)
dash of cinnamon
3/4 cup wine (I used white, but merlot is good too)
3 TBS olive oil

Chop the onion, carrot and celery and saute in the olive oil. When the veggies are partially cooked, pour in the wine and scrape up the good stuff stuck to the bottom of the pot, cooking until it is reduced. Add some of the oil from the jar of artichokes. Add the diced tomatoes and black beans (do not drain the can). Puree the pinto beans in a food processor and add to the cooking chili. Add the artichoke hearts and salsa. Dash in cinnamon.

Of course, you meat eaters might want to throw in some elk, chicken, rattlesnake, .....but I leave that mess out

It's also good served over rice..