Vegetable Chili Recipe | Vitamix

Vegetable Chili

Easy to make and delicious, the dried chiles add a unique flavor as well as a little bit of heat.

Total Time2 Hours 5 Minutes
Yield
10 servings
DifficultyIntermediate

FPA-Vegetarian-Chili

Dietary Interests

High Protein, Gluten-Free, Vegan, Vegetarian, High Fiber

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Submitted by

Vitamix

Ingredients

2 Tablespoon pasilla chilis, or guajillo chile
2 cups 480 ml hot water
1½ Tablespoon 315 g white onion, peeled, quartered
3 Tablespoon 275 g celery stalk, cut into 3" pieces
3 Tablespoon 300 g carrots, trimmed, cut into large chunks
6 Tablespoon 20 g garlic clove, peeled
2 Tablespoon 300 g green bell pepper, trimmed
2 Tablespoons 30 ml olive oil
28 ounces 795 g plum tomatoes, with juice
3 Tablespoons 50 g tomato paste
½ cup 55 g chili powder
¼ cup 25 g paprika
2 teaspoons ground cumin
2 teaspoons dried oregano
2 Tablespoons kosher salt, optional
12 cups 2.88 l vegetable stock
1½ cup 260 g kidney beans
1½ cup 280 g dried black beans

Place the dried chilies in a medium heat proof bowl and cover with hot water. Steep for 10-15 minutes or until soft and tender. Drain and reserve.
Place onion, garlic, and celery into the Food Processor Work Bowl fitted with the Multi-Use Blade. Pulse 4-6 times or until ingredients are chopped uniformly.
Heat a large stock pot over medium heat. Add the olive oil to the pan and heat. Add the chopped onion, garlic and celery mixture and sauté for 8-10 minutes, or until onions are translucent. While this is cooking, place carrots and bell peppers in the Food Processor Work Bowl fitted with the Multi-Use Blade. Pulse 4-6 times or until chopped uniformly. Add this mixture to the onion, garlic, and celery mixture. Sauté for an additional 8-10 minutes.
Place the plum tomatoes, tomato paste, chili powder, paprika, cumin, oregano, salt, and steeped chilies into the Food Processor Work Bowl fitted with the Multi-Use Blade. Press start and allow to chop for 45 seconds. Add this mixture to the stock pot of sautéed vegetables. Stir to incorporate.
Lastly, add the vegetable stock and dried beans to the stock pot. Stir to incorporate. Turn heat to medium low and simmer for 90-120 minutes, adding additional vegetable stock if needed.

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