Chilli

Vegetarian Chilli

1 tablespoon olive oil 1 medium onion chopped 4 cloves garlic minced 1/2 pound mushrooms chopped 2 cups cauliflower pieces 1 large potato peeled and diced 1 large green pepper seeded and chopped 2 large carrots chopped 3 cups corn kernels 1 can plum tomatoes -- (28 oz) chopped, including liquid 2 cans kidney beans -- (15 oz) 2 stalks celery -- chopped 1 cup tomato juice 1 tablespoon cumin 2 tablespoons chili powder 1 teaspoon paprika 1 1/2 teaspoons salt 1/8 teaspoon cayenne pepper 2 tablespoon tomato paste  Heat olive oil in a large stew pot. Add onion and garlic and saut�  until onion is wilted, about 5 minutes. Add mushrooms and saut� another 10 minutes. Stir in cauliflower,  potato, green pepper, carrots, corn, tomatoes,  beans, tomato juice, celery all seasonings & tomato paste. Bring to  boil. Reduce heat and simmer.  Cover and cook until vegetables are tender. About 30 minutes.  You can add more spices if you like it hotter. SERVING SIZE: 2 cups