Chef David Vaughan's Veggie Chili
10 portions (without thickener), 15 (with thickener)
3 tablespoons butter
2 cups diced carrots
2 large onions
1/2 stalk celery, medium dice
4 large Idaho® potatoes, medium dice
2 tablespoons cumin
2 tablespoons chili powder
1/2 teaspoon 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 ounces) diced tomatoes
1 quart water
1 quart V8
1 quart tomato sauce (1 28 ounce can)
1 can (16 ounces) white beans (drained)
1 can (16 ounces) pinto beans (drained)
Mix butter, diced carrots, diced onions, diced celery and diced potatoes; sauté for 8-12 minutes.
Add cumin, chili powder and cayenne pepper; continue to cook 3-5 minutes to bring out the spice.
Add tomato paste, diced bell peppers and diced tomatoes; simmer about 8 minutes, stirring often.
Mix water, V8, tomato sauce and beans in a large cooking pot; rinse tomato sauce can out with water and dump into the pot.
Mix in sautéed vegetables and cook for 45 minutes to an hour until vegetables are done.
Add salt and pepper to taste; thicken with starch if desired.