The thing that I love about making chili is that it really is one of those "everything but the kitchen sink" recipes. Just start with a basic recipe and add what you have on hand! 1/1/11 version of vegetarian chili 
Dice the onion, garlic, and jalapeno and saute it in a tablespoon or so of olive oil until golden. Add carrots, rutabaga, and zucchini and saute until soft. Add the remaining ingredients. Let simmer for about an hour, stirring occasionally. Yum!
- 1/2 onion
- 2 cloves of garlic
- 1/2 jalapeno
- bunch of carrots
- 1 rutabaga
- 2 zucchinis
- 1/2 bag of corn kernels (frozen from summer's bounty)
- 1 tablespoon of cumin
- a bunch of chili powder (to taste)
- 28 ounce can of diced tomatoes
- 28 ounce can of kidney beans
- 3 bay leaves
- olive oil
Best wishes for a happy & healthy new year!! SPFC