Chef David Vaughan's Veggie Chili

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Chef David Vaughan’s Veggie Chili

Recipe courtesy of Chef David Vaughan
Austin Peay State University, Clarksville, TN

  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings

Ingredients

  • 3 Tbsp. butter
  • 2 cups diced carrots
  • 2 large onions
  • 1/2 stalk celery, medium dice
  • 4
  • 2 tbsp. cumin
  • 2 tbsp. chili powder
  • 1/2 tsp. cayenne pepper
  • 1 can (6 oz.) tomato paste
  • 2 green bell peppers, medium dice
  • 2 red bell peppers, medium dice
  • 2 orange bell peppers, medium dice
  • 1 can (28 oz.) diced tomatoes
  • 1 qt. water
  • 1 qt. V8
  • 1 qt. tomato sauce (1 28-oz. can)
  • 1 can (16 oz.) white beans (drained)
  • 1 can (16 oz.) pinto beans (drained)

Preparation

Preparation

1 Mix butter, diced carrots, diced onions, diced celery and diced potatoes; sauté for 8-12 minutes.

2 Add cumin, chili powder and cayenne pepper; continue to cook 3-5 minutes to bring out the spice.

3 Add tomato paste, diced bell peppers and diced tomatoes; simmer about 8 minutes, stirring often.

4 Mix water, V8, tomato sauce and beans in a large cooking pot; rinse tomato sauce can out with water and dump into the pot.

5 Mix in sautéed vegetables and cook for 45 minutes to an hour until vegetables are done.

Special instructions

Recipe courtesy of Chef David Vaughan
Austin Peay State University, Clarksville, TN

Source: Idaho Potato Commission