Spicy vegetarian chile

Peel then grate the carrots with the large end of the cheese grater. Do the same with the celery (don't peel me) and the Granny Smith apple.

Dice the onions and slice the garlic. Remove seeds and chop the Habanero peppers into small or large pieces, your preference.

Brown the garlic and the onions for about 7-10 minutes. (Note: be careful not to overbrown garlic!)
1 to 5 habanero peppers (your heat preference)
4 carrots
2 stalks of celery
1 granny smith apple (takes the heat off the habanero)
1 red onion
½ spanish onion
2 to 3 cloves of garlic / add more if you wish
4 tablespoons olive oil / more or less, up to you
1 28oz can tomato sauce
1 6oz can tomato paste
2 15oz cans diced tomatoes
1 can red kidney beans
1 can black beans
1 can pink beans
4 tablespoons black pepper / or to taste
4 tablespoons salt / or to taste
8 tablespoons chili powder / or to taste
2 tablespoons cayenne pepper
6 tablespoons of sugar (takes the acid out of the tomato)

Add the grated carrots and celery and cook for a few minutes more.

Add spices, beans, tomato sauce and tomato paste. Let the paste dissolve into the sauce then add the sugar. Then add the chopped Habaneros and simmer for 20 minutes.

If you are using 5 this chili is super hot. If you like it this way forget the Granny Smith. Add the Granny Smith apple and cook for 10 minutes more. The Granny Smith gives it even more body and a thick Chile results.

Makes Five Quarts.

Serve and Enjoy.

NOTE: For Meat eaters just replace the Granny Smith Apple with pieces of meat or chopped meat, around a pound and a half.