Vegetable Chilli

Chef: Matt Dugan Vitamix Executive Chef

Ingredients

• 1 medium white onion (200g), peeled and quartered
• 2 celery stalks (100g), cut into large chunks
• 1 small carrot (75g), peeled and halved
• 2 garlic cloves, peeled
• 1 tbsp extra virgin olive oil (optional)
• 1 can plum tomatoes (795g) with juice
• 50g tomato paste
• 960ml vegetable stock
• 2 cans kidney beans (878g), rinsed
• 2 cans black beans (878g), rinsed
• 96g chilli spice blend

Directions

1. Place carrot, onion, garlic and celery into the Vitamix container and secure the lid. Select Variable 7 and pulse 5–10 times until evenly chopped, using the tamper to press ingredients toward the blades.
2. Heat a large stockpot over medium heat. Add olive oil (if using). Add the chopped vegetable mixture and sauté for 8–10 minutes, or until onion is translucent.
3. Add plum tomatoes, tomato paste and chilli spice blend. Stir to incorporate.
4. Add vegetable stock and beans. Stir well.
5. Reduce heat to medium-low and simmer for 10–20 minutes.

Recipe Notes

• Adjust heat by increasing or reducing the chilli spice blend to taste.
• Serve with rice, crusty bread, or tortilla chips.