Vegetarian Santa Fe Chili


6 oz        Vegetable Oil

¼ C     Carrots (small dice)

¼ C     Celery  (small dice)

¼ C     Onions  (small dice)

¼ C     Zucchini (small dice)

¼ C     Yellow Squash (small dice)

¼ C   Chayote (small dice)

¼ C   Sweet Potatoes (small dice)

4 T   Santa Fe Spice

14 oz     Tomato Sauce   

8 oz   Vegetable Stock


Stove top

1. Simmer sweet potatoes for 10 minutes over medium heat, or until tender. 

2. Heat a 3 quart pot over medium high heat and add oil.

3. Add celery, onions, and carrots, and saute until vegetables are tender (about 4 minutes).

4. Add squashes and sweet potatoes and saute for 2 minutes. 

5. Add the vegetable stock to the pot and heat over medium high heat until it simmers. Cook  for 5 minutes. 

6. Use an immersion blender to puree the soup. (Optional step) Puree the soup in a regular blender. 

7. Add tomato sauce and remaining Santa Fe Spice. Simmer for about 8 minutes.


Serve with sour cream, crusty bread,  shredded Jack cheese,  green onions, tortilla chips, or white rice