Vegetarian Chilli With Mixed Beans

1 cup chopped onion
2 Tbsp cooking oil
3 cups diced zucchini, with peel
1 1/2 cups coarsely chopped green or yellow peppers
1 1/2 cups diced parsnips
1 1/2 cups diced yellow turnips
1 1/2 cups diced fresh mushrooms
1 cup celery
1 cup diced carrot
1 19-oz can mixed beans, drained and rinsed
1 14-oz can stewed tomatoes, with juice, broken up
5 1/2 cans tomato paste
1/2 cup dry white (or alcohol-free) wine
4 tsp chilli powder
1 1/2 tsp ground cumin
2 garlic cloves, minced (or 1/2 tsp garlic powder)
1 1/2 tsp salt
1/4 tsp pepper

  • In a large pot, sauté the onion in the cooking oil until translucent.
  • Add the zucchini, peppers, parsnips, turnips, mushrooms, celery, carrot and beans and stir. Cover and cook over medium heat for approximately 10 minutes, stirring frequently, until the mixture comes to a boil.
  • Add the remaining ingredients and stir, bringing to a boil.
  • Reduce the heat. Cover and simmer for approximately 30 minutes, stirring occasionally, until the vegetables are tender.

Makes 12 cups