Spicy Root Vegetable Chili with Buttered Toast

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.

It’s been so cold and rainy lately. Not just in San Francisco, but all over the Bay Area. Rivers and creeks have overflowed. Roads and homes flooded. Trees and power lines fell. It’s so crazy to think that just a little over a year ago, we were in the middle of a drought.

I really don’t like being out in the torrential rain when I don’t have to be. Especially now that I’m sick. Seriously, sore throats and dry coughs are the worst! I just want to stay in bed all day wrapped in blankets and eating chicken noodle soup. Any soup really.

But enough of that. We have to talk about this spicy root vegetable chili.

Winter is all about the root vegetables. When I browsed the farmer’s market a couple weeks ago, there were beets, turnips, radishes, and parsnips everywhere. So of course, I had to buy some. And well, turn them into chili.

I love a good chili. The spicy taste, the chunky texture, the smoky flavor, all of it. It’s my younger sister’s favorite dish too. So every once in awhile we’ll have a big pot of chili sitting on the stove, waiting to be shared.

This spicy root vegetable chili is easy to make and so delicious. It’s hearty and comforting, loaded with a lot of vegetables and seasoned with a lot of spices. You’ll want this for your winter meals. Plus, as an extra treat, you can serve a bowl of chili with warm buttered toast. Soo soo good.

First, prepare all the ingredients. I always find that it’s easier to prepare all the ingredients before the cooking starts. Otherwise, it’ll take forever to make anything in the kitchen.

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 until aromatic before adding diced red bell pepper, diced parsnips, diced carrots, diced jalapenos, and corn. Cook these vegetables for a few minutes until the vegetables have softened. Then 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. You don’t have to use all the adobo sauce, but sometimes I like to for an added smoky spicy flavor.

Allow the spicy root vegetable chili to simmer for a few minutes before serving.

For an 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.

Serve the spicy root vegetable chili warm with buttered toast and radishes. Garnish with cilantro if desired. I know it’s weird, but radishes make such great dippers! This particular one is a watermelon radish. The color! <3

Enjoy!

Spicy Root Vegetable Chili

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

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.

Author: Andrea Giang

Recipe type: Entree

Serves: 4-5 servings

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.

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