A delicious vegetarian chili recipe.

Winter Harvest Chili with Cheese

2 tablespoons olive oil
1 1/2 cups finely diced white onion
1 1/2 cups finely diced leek
3 cups finely diced carrot
1 cup finely diced celery
1 cup finely diced red pepper
1 cup finely diced mushroom
4 cloves chopped garlic
1 tablespoon hot chili powder, Mexican style
2 teaspoons ground cumin
2 teaspoons coriander seeds
2 cinnamon sticks
Salt and pepper
1/2 cup raisins
2 cups chopped red tomato
1 1/2 cups green lentils
1 1/2 cups barley
3 cups vegetable stock
4 packages firm, well-drained premium tofu, cut into 1/4-inch pieces
1/2 cup (2 ounces) Wisconsin cheese of your choice, grated or shredded: Pepato,
White Cheddar, Smoked Gouda, Asiago or Monterey Jack with Salsa

1. Heat olive oil. Add all the vegetables and seasonings, including the cinnamon sticks. Cook lightly for five minutes. Season with salt and pepper.
2. Add raisins, tomato, lentils, barley and stock. Simmer slowly until the lentils are cooked almost through. Remove cinnamon sticks.
3. Serve sprinkled with cheese.

Makes 3 to 4 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.