Furman University Dh Vegetarian Chili

• 1 quart + 1 1/4 cup vegetable broth
• 22 ounces of diced yellow onion
• 1/4 cup vegetable oil
• 4 3/4 oz diced celery
• 3 T minced garlic
• 7.25 oz diced carrot
• 6.75 oz red bell pepper, seeded and diced
• 6.75 oz green bell pepper, seeded and diced
• 53 oz eggplant, peeled and cubed
• 15 oz yellow squash, diced
• 2.75 cups crushed tomatoes
• 5.25 oz tomato paste
• 1.75 oz canned adobo chipotle, pureed
• 33 oz pinto beans, drained
• 3 T dark chili powder
• 3 t cumin
• 3 t kosher salt
• 1.25 t dried oregano

1. Heat oil on medium heat. Add onions, celery and garlic. Saute until onions are translucent. Add carrots, red peppers and green peppers. Saute 3 minutes or until onions are caramelized. Add eggplant and squash. Saute 3-5 minutes. Add broth, tomatoes, tomato paste and chipotle. Bring to a boil. Reduce heat. Cover. Simmer 30-40 minutes or until vegetables are tender and mixture thickens. Add pinto beans, chili powder, cumin, salt and oregano. Simmer 12-15 minutes. Yields 24 servings.

yellow onion, ubc, ube, t, carrot, red bell pepper, green bell pepper, eggplant, tomatoes, tomato paste, pinto beans, t, cumin, kosher salt, oregano

Taken from www.epicurious.com/recipes/member/views/furman-university-dh-vegetarian-chili-50155666 (may not work)