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Dark Chocolate Soufflé
Double-Chocolate Cake with Salted Chocolate Carame
Double-Chocolate Biscotti
Chocolate Raspberry Football Cookie Truffles
Vegetarian Chili


2 T. canola oil
1 sweet onion, chopped
3 carrots, diced
1 T. chopped garlic
1 (28-oz.) can chopped tomatoes
1 butternut squash, peeled and diced (or 1-pound package diced butternut)
1 small celeriac (celery root), peeled and diced
1 (1-lb.) bag frozen corn
2 (15-oz.) cans dark red kidney beans
2 (15-oz.) cans black beans
Salt to taste
1/4 c. chili powder
2 chipotle chiles in adobo, chopped


Heat oil in large Dutch oven. Add onions, carrots and garlic and cook over medium heat 5 minutes, until crisp-tender. Add tomatoes, butternut squash and celery root and bring to boil. Cover and simmer 20 minutes.

Stir in remaining ingredients, bring to boil, reduce heat and simmer 20 minutes, stirring occasionally, until chili has thickened.

Visit for more recipes. All materials are courtesy of OSO Sweet Onions.

Published in the January 18, 2006 issue of Farm World.