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Chef David Vaughan’s Veggie Chili

Chef David Vaughan’s Veggie Chili

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
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Servings

Ingredients

  • 3 Tbsp. butter
  • 2 cups diced carrots
  • 2 large onions
  • 1/2 stalk celery medium dice
  • 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)

Instructions

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