Spaghetti sauce gives this chunky vegetable chili a head start.

1 1/2 lb. lean ground beef
2 med. onions, chopped
1 (32 oz.) jar spaghetti sauce with mushrooms (4 c.)
1 (14 1/2 oz.) can tomatoes, cut up
2 (15 oz.) cans red kidney and/or garbanzo beans, rinsed & drained
4 c. peeled & cubed eggplant and/or cubed zucchini
1 (4 oz.) can diced green chili peppers, drained
2-3 tbsp. chili powder
1 tsp. ground cumin
6 slices American cheese, cut into triangles (optional)
Chopped green onion (optional)

In a Dutch oven cook beef and onion until beef is brown and onion is tender but not brown. Drain off fat.

Stir in spaghetti sauce, undrained tomatoes, beans, 1 cup water, eggplant and/or zucchini, chili peppers, chili powder and cumin. Bring to boiling; reduce heat. Cover; simmer 20 minutes or until eggplant and/or zucchini is tender. Season with salt and pepper.

To serve right away: Ladle into bowls. Top with cheese and onion, if desired. Makes 12 servings.

To make ahead: Ladle mixture into 3 (4 cup) freezer-proof containers. Seal, label and freeze. To reheat, transfer 1 container of chili to a large saucepan. Add 1/2 cup water. Cover; cook over medium-low heat 45 minutes or until hot, stirring often.

Or, transfer 1 container to a 1 1/2 quart microwave-safe casserole. Add 1/4 cup water. Cover and cook on 70% power (medium) for 28-33 minutes or until hot, stirring often. Serve as above. Makes 3 (4 serving) containers or 12 servings.