It is hot today, nearly eighty degrees and I can't believe I am simmering a pot on my stove, but the girls love my vegetarian chili. It's a savory pot of bubbling beans, very nice for an October evening - in Vermont, though, not southern California.

But Abigail likes it. That matters to me more than anything.

Here it is:

Esperanza's Veggie Chili

1 Tbsp olive oil
2 yellow onions, chopped
2 carrots and 2 celery stalks. chopped
2 jalapeno peppers, chopped
1 28 0z can diced tomatoes
4 or 5 cloves of garlic, minced
1 green pepper, chopped
1/4 cup parsley
4 ot 5 tsp chili powder
1 tsp each cumin and oregano
1/2 tsp salt
2 cans kidney beans
2 small zucchini, sliced
rice

Heat oil and add onions, carrots, celery and jalapenos. Cook, stirring often for 5 minutes. Stir in tomatoes, garlic, green pepper, parsley, and spices. Simmer 20 minutes. Stir often. Add beans and cook 15 minutes. Add zucchini and cook 5 minutes. Spoon over rice. Sprinkle with grated cheese. Serves 4 to 6.