Vegetarian Chili Recipe

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Enjoy the rich texture of this chili over some warm cornbread on a chilly winter day with friends, even the meat eaters.

Photo by GettyImages/modesigns58

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8 servings SERVINGS

Ingredients

2 tablespoons canola oil
1 sweet onion, chopped
3 carrots, diced
1 tablespoon chopped garlic
1 can (28 oz.) chopped tomatoes
1 butternut squash, peeled and diced
1 small celery root, peeled and diced
1 bag (1 lb.) frozen corn
2 cans (15 oz. each) dark red kidney beans
2 cans (15 oz. each) black beans
Salt to taste
1/4 cup chili powder
2 chipotle chiles in adobo, chopped

Directions

Heat oil in a large Dutch oven.

Add onion, carrots and garlic; cook over medium heat for 5 minutes, or until crisp-tender.

Add tomatoes, butternut squash and celery root; bring to boil. Cover and simmer for 20 minutes. Stir in remaining ingredients.

Bring to a boil, reduce heat and simmer for 20 minutes, stirring occasionally, until chili has thickened.These recipes are from the January 2006 issue of Heart of the Home.

Recipes from this issue:

Other Vegetarian Recipes:

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