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