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    Chef Jeff’s Vegetarian Chili


    Source of Recipe


    Chef Jeff Igel, head of the culinary arts department at Fox Valley Technical College

    List of Ingredients




    6 cups tomatoes, fresh or canned

    1 cup large dice onion

    1½ cups large dice celery

    3 tablespoons fresh chopped garlic

    2-3 diced hot peppers (optional)

    ¼ cup ground chili powder

    ¼ cup ground paprika

    1 tablespoon ground cumin

    2 tablespoons brown sugar

    1 teaspoon garlic salt

    ½ teaspoon leaf oregano

    ½ teaspoon table or kosher salt

    16-ounce can black beans

    16-ounce can chili beans

    16-ounce can garbanzo beans

    Recipe



    • Bring tomatoes, onions, celery, garlic and peppers to simmer with all of the spices and salts for 30-45 minutes to allow the flavors to marry.

    • Stir in the undrained black, chili and garbanzo beans. Return to simmer.

    • Serve garnished with diced onion and shredded Wisconsin cheddar.

 

 

 

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