Veggie Chili

Name: Veggie Chili
Ingredients: 3 chilies, deseeded; 2 tablespoons olive oil; 2 large onions, chopped; 4 bell peppers, chopped; 1 head garlic, smashed and diced; 2 medium hermsdorf farms butternut squash, chopped; 2 hermsdorf farms acorn squash, chopped; 2 medium ideal acres north parsnips, chopped; 1 (28 ounce) can tomatoes, diced; 1 (28 ounce) can tomato sauce; 1 (46 ounce) can100 mile bloody mary mix; 3 tablespoons chili powder (optional); 2 cups pasta (optional)

13 ingredients

1 steps

Ingredients

3 chilies, deseeded
2 tablespoons olive oil
2 large onions, chopped
4 bell peppers, chopped
1 head garlic, smashed and diced
2 medium hermsdorf farms butternut squash, chopped
2 hermsdorf farms acorn squash, chopped
2 medium ideal acres north parsnips, chopped
1 (28 ounce) can tomatoes, diced
1 (28 ounce) can tomato sauce
1 (46 ounce) can100 mile bloody mary mix
3 tablespoons chili powder (optional)
2 cups pasta (optional)

Directions

1

["In a heavy skillet, medium heat roast the chilis until skin is soft and blistered.", "Put into paper bag and cool 5 minutes.", "Remove the skin, destem, deseed, and dice the chilis.", "In large stock pot, medium high heat, warm the olive oil, add the onion and \"hardest\"" vegetanbles and saute until soft about 4-5 minutes.""