Description
A recipe for Vegetarian Chili

Ingredients

• 2 tablespoons canola oil
  
• 1 OSO Sweet onion, chopped
  
• 3 carrots, diced
  
• 1 tablespoon chopped garlic
  
• 1 (28-ounce) can chopped tomatoes
  
• 1 butternut squash, peeled and diced (or 1-pound package diced butternut)
  
• 1 small celeriac (celery root), peeled and diced
  
• 1 (1-pound) bag frozen corn
  
• 2 (15-ounce) cans dark red kidney beans
  
• 2 (15-ounce) cans black beans
  
• Salt to taste
  
• 1/4 cup chili powder
  
• 2 chipotle chiles in adobo, chopped

Preparation
Heat oil in large Dutch oven. Add onions, carrots and garlic and cook over medium heat 5 minutes, until crisp-tender. Add tomatoes, butternut squash and celery root and bring to boil. Cover and simmer 20 minutes.

Stir in remaining ingredients, bring to boil, reduce heat and simmer 20 minutes, stirring occasionally, until chili has thickened.

Nutrition
no information available

Serves
Serves 8

Variations
no information available