Transcontinental Chili

Recipe by: Adam Droski
Yield= 6 servings (8oz)

Ingredients

  • 1 oz. olive oil
  • ½# carrots, peeled & diced
  • ½# celery, diced
  • ½# yellow onion, diced
  • 1 Tbl. garlic, minced
  • 16 oz. garbanzo beans, canned
  • 16 oz. black-eyed peas
  • 14 oz. diced tomato, canned
  • 3 oz. tomato paste
  • 32 oz. vegetable stock
  • 5 oz. Dashelito’s Transcontinental Sauce
  • 2 Tbl. chili powder
  • 1 Tbl. smoked paprika
  • 1 Tbl. salt
  • 2 tsp. black pepper, ground
  • Optional: 4oz chicken breast, cooked & shredded
transcontinental sauce
Dashelito's Transcontinental Thai Chili Sauce

Directions

  1. In 4 qt dutch oven or stock pot, heat olive oil over medium-high heat.
  2. Add carrots, celery and onions and cook until vegetables are tender.
  3. Add garlic and cook for an additional minute.
  4. Add remaining ingredients and cook for 30-35 additional minutes; until soup is thickened.
  5. Garnish with sour cream, parmesan cheese and crispy wontons.
chili