Chock-full of veggies, this chili is sure to satisfy the heartiest of appetites.

Veggie Chili

6 garlic cloves, crushed
1 onion, chopped
1 celery rib, chopped
1/2 green cabbage, chopped
1/4 red cabbage, chopped
1/2 cup butter
4 carrots, peeled sliced
4 zucchini, sliced
1/2 pound broccoli, chopped
1 pound mushrooms, chopped
1/2 pound cauliflower, chopped
2 (11-ounce) cans corn
2 tomatoes, seeded and chopped
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons Worcestershire sauce
2 (16-ounce) can tomato sauce
2 (15-ounce) cans kidney beans
1 tablespoon chili powder

1 teaspoon ground cumin
Shredded cheddar cheese for accompaniment (optional)

1. In a Dutch oven, saute crushed garlic cloves, finely chopped onion, chopped celery rib, chopped cabbage, and chopped red cabbage in butter until tender. Add sliced carrots, sliced zucchini, chopped broccoli, chopped mushrooms, and chopped cauliflower; simmer for 10 minutes.
2. Add corn, chopped tomatoes, salt, pepper, and Worcestershire sauce; simmer for 5 minutes.
3. Stir in tomato sauce, kidney beans, chili powder and cumin; simmer for 45 minutes.
4. Serve with shredded cheddar cheese, if desired.

Makes 12 servings.