Spicy Root Vegetable Chili
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Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 servings
 
Chili filled with diced red bell peppers, corn, diced parsnips, diced carrots, and black beans then served with warm buttered toast. This spicy root vegetable chili is chunky, spicy, and soo comforting especially on a cold day.
Ingredients
For the Chili
  • 2 tablespoons olive oil
  • 4 cloves of garlic. minced
  • ½ large yellow onion, diced
  • 1 medium red bell pepper, diced with seeds and stem removed
  • 1 large carrot, peeled and diced
  • 2 medium parsnips, peeled and diced
  • 1 medium jalapeno, diced (optional)
  • 1½ cup frozen or canned corn
  • 2 cups vegetable broth
  • 1 - 15 ounce can black beans, drained and rinsed
  • 1 - 7 ounce chipotle peppers in adobo sauce, roughly chopped
  • 3 tablespoons adobo sauce from same can, more to taste
  • 1 - 14 ounce diced tomatoes
  • 1 - 6 ounce tomato paste
  • 1½ teaspoon dried oregano
  • ⅛ teaspoon all spice
  • 1 teaspoon cumin
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • 1 teaspoon chile powder
For the Buttered Toast (optional)
  • 1 tablespoon butter
  • 4-5 thick slices of bread
Garnish and Dippers
  • Sliced Radishes
  • Cilantro
Directions:
  1. Add olive oil to a medium sized pot, and allow it to heat for about a minute before adding the minced garlic and diced onion. Cook these for about a minute or two until aromatic before adding diced red bell pepper, diced parsnips, diced carrots, diced jalapenos, and corn to the pot. Cook these vegetables for a few minutes until the vegetables have softened.
  2. Pour in the vegetable broth. Allow the vegetables to cook in the broth over medium to high heat for about 15 minutes until the vegetables are all tender. Lower the heat to low, then add black beans. Stir in diced tomatoes, tomato paste, chipotle peppers, adobo sauce, and all the spices.
  3. Allow the spicy root vegetable chili to simmer for a few minutes before serving.
  4. For an extra indulgence, add a tablespoon of butter to a skillet over low heat. Then place thick slices of bread onto the skillet. Allow the bread to brown before removing from the skillet. For vegan/vegetarians options, leave out the butter. For gluten free version, use gluten free bread.
  5. Serve the spicy root vegetable chili warm with buttered toast. Garnish with cilantro and radishes if desired.
Notes
This chili is meant to be spicy. If you prefer mild, you can leave out the jalapeno, and just use half of the chipotle peppers.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2017/01/12/spicy-root-vegetable-chili/