I thought I'd share one of my favorite winter recipes with all of you. This is a quick meal to prepare and freezes well if you want to double the recipe.

For those of you who remember The Traffic Jam & Snug on Wayne's campus, you'll recognize this delicious treat!

Mimi’s Vegetarian Chili

YIELD: 3 quarts

1½ cups sliced carrots
1½ cups sliced onions
1½ cups sliced green or red bell peppers
1½ cups sliced celery
¼ cup vegetable or olive oil
1 (15 oz.) can stewed tomatoes
1 (15 oz.) can tomato puree
1 (6 oz.) can tomato paste
2-3 Tablespoons lemon juice
2 (15 oz.) cans kidney beans, not drained
1 (15 oz.) can chick peas, not drained
2 large garlic cloves, minced
3 Tablespoons chili powder
1 teaspoon sugar or Splenda®
1½ Tablespoons dried basil
1 teaspoon salt
1 teaspoon pepper
½ teaspoon hot sauce

Heat the oil in the bottom of a large, deep stock pot (at least 4 quarts).
You may spray the pan with non-stick vegetable spray instead of using the oil.
Sauté the chopped vegetables until they are barely tender.
Add the remaining ingredients and mix well.
Simmer for about 20 minutes or until hot.
Season with more salt or chili powder to taste.
DO NOT OVERCOOK OR VEGETABLES WILL BE MUSHY.