Ch Ch Ch Chili

By Sue O. from BFA-Fairfax, Fairfax, Vermont.


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

From Fat9%
From Saturated Fat1%
From Sugar25%


Ingredient 6 servings 50 servings
carrot whole, grated.54
celery stalks, sliced.54
garlic cloves, minced18
onion whole, chopped.54
sweet potato whole, grated .54
diced canned tomato2.5 c21 c
kidney beans, canned13.5 oz108 oz
tomato paste4 T2 c.
chili powder1 1/2 t1/4 c.
crushed cumin1/2 t4 t
crushed red pepper1/4 t.2 t
saltdash1/2 t
black pepperdash1/2 t

  1. Heat olive oil in large stockpot over medium heat.

2, Saute carrots & sweet potatoes for about 3 minutes.

  1. Add celery & onion, and cook until al dente.

  2. Add remaining ingredients & spices & bring to a simmer.

  3. Lower heat and cook for one hour.

  4. Optional: Add more red pepper and/or hot sauce.