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!
- 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
- 1 tablespoon butter
- 4-5 thick slices of bread
- Sliced Radishes
- Cilantro
- 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.
- 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.
- Allow the spicy root vegetable chili to simmer for a few minutes before serving.
- 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.
- Serve the spicy root vegetable chili warm with buttered toast. Garnish with cilantro and radishes if desired.
oh my gosh! I’m so making this next week! looks so good!
Hope you’ll like it!
First off…your food photography is spectacular…makes mine look so amateur LOL Second….this recipe looks so yummy!! Do you think it would work in a CrockPot?? Got a baby now. And use my CrockPot for almost every meal I make each week. Would love to know…feel better quick!!
It should work in a Crockpot. The flavors would definitely have time to develop. But I haven’t tried it with one yet. Let me know how it goes if you do try it that way. =)
I will deff will be trying this recipe!!! Thank you so much! 🙂
I hope you’ll like it!
This recipe is fantastic!! mmmmm
Thanks, John!
Oh WOW! This looks so tempting, I must try, thank you for sharing.
Hope you’ll like it!
Yummy can’t wait to make this– Beautiful food styling!
Thank you! Hope you’ll like it!
Beautiful comfort food:) Hope you feel better!
Thank you!
Great post! Being originally from the bay area I know how it goes both with the rain and with getting sick! ick! I am a little jealous you still have farmers markets to wonder through though… Loved the post. I was most intrigued that there was no long cook time for all the flavor to really pull together. I will be trying a new chili recipe myself next week so we must be thinking the same thing about keeping warm with hearty soups and stews! Love the blog! PS. Does your spoon really have that engraved on it? LOVE!
Yes! My spoon is engraved like that. I had it custom made for my sister who loves chili and I steal it from time to time for my chili photos. It’s from For Such a Time Designs on Etsy.
This looks so delicious and so beautiful, as always. I have enjoyed following your blog over the last year. Your posts are always inspiring to me! I wanted to reach out and invite you to take a look at my new blog: http://christinanifong.com If you like what you see, please sign up for my weekly email newsletter in the sign up box you’ll find here: http://christinanifong.com/category/blog/
I have changed platforms and this is how I’m connecting with readers now. Thanks for taking a look!
Thanks, Christina! I’ll definitely stop by!
Looks easy enough! Plus I like anything with beans. That spoon tho >
The spoon is from For Such a Time Designs on Etsy.