Ch Ch Ch Chili
By Sue O. from BFA-Fairfax, Fairfax, Vermont.
Description
This vegetarian chili recipe blends the sweetest of vegetables with the heat of red pepper. Chili would serve as a main dish.
Nutrition Facts
Serving size: 2/3 c
| Calories | 68 |
| From Fat | 9% |
| From Saturated Fat | 1% |
| From Sugar | 25% |
| Sodium | 188mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| carrot whole, grated | .5 | 4 |
| celery stalks, sliced | .5 | 4 |
| garlic cloves, minced | 1 | 8 |
| onion whole, chopped | .5 | 4 |
| sweet potato whole, grated | .5 | 4 |
| diced canned tomato | 2.5 c | 21 c |
| kidney beans, canned | 13.5 oz | 108 oz |
| tomato paste | 4 T | 2 c. |
| chili powder | 1 1/2 t | 1/4 c. |
| crushed cumin | 1/2 t | 4 t |
| crushed red pepper | 1/4 t. | 2 t |
| salt | dash | 1/2 t |
| black pepper | dash | 1/2 t |
Preparation
- Heat olive oil in large stockpot over medium heat.
2, Saute carrots & sweet potatoes for about 3 minutes.
Add celery & onion, and cook until al dente.
Add remaining ingredients & spices & bring to a simmer.
Lower heat and cook for one hour.
Optional: Add more red pepper and/or hot sauce.
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