Vegetable Chili Recipe | Vitamix

Ingredients

• 2 Tablespoon pasilla chilis, or guajillo chile
• 2 cups 480 ml hot water
• 1½ Tablespoon 315 g white onion, peeled, quartered
• 3 Tablespoon 275 g celery stalk, cut into 3" pieces
• 3 Tablespoon 300 g carrots, trimmed, cut into large chunks
• 6 Tablespoon 20 g garlic clove, peeled
• 2 Tablespoon 300 g green bell pepper, trimmed
• 2 Tablespoons 30 ml olive oil
• 28 ounces 795 g plum tomatoes, with juice
• 3 Tablespoons 50 g tomato paste
• ½ cup 55 g chili powder
• ¼ cup 25 g paprika
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 Tablespoons kosher salt, optional
• 12 cups 2.88 l vegetable stock
• 1½ cup 260 g kidney beans
• 1½ cup 280 g dried black beans