Prep Time: 25 minutes Cook Time: 30 minutes
Serves: 4
Looking for a new, tasty, creative way to use all of those winter root vegetables? Tired of just tossing them in oil and spices and roasting? Look no further than this easy vegetarian chili! This recipe was featured in our March 2022 Kitchen Intuition Cooking Class. Feel free to watch the video at the bottom of the page and cook alongside us!
Ingredients:
- 1 Tbsp olive oil
- 1 small onion diced
- 3 cloves garlic, sliced
- 1 1/2 cups diced sweet potatoes (1-2 medium potatoes)
- 1/2 pound parsnips, peeled and cut into 1/4-inch thick half moons
- 1/2 pound white turnips, peeled and cut into 1/4-inch thick half moons
- 1/2 pound carrots, peeled and cut into 1/4-inch thick half moons
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1 14.5 ounce can diced tomatoes
- 1 15 ounce can black beans, drained
- 4 cups vegetable broth
- 1/2 cup rice
Optional toppings
- Fresh cilantro
- Lime wedge
Directions:
- Place olive oil in large pot and heat over medium high heat.
- Add sweet potato, onion, parsnips, carrots, and turnips to a pot and saute for about 5 minutes.
- Add garlic, chili powder, oregano, cumin, and salt and cook for about a minute more.
- Add tomatoes, black beans, vegetable broth, and rice.
- Bring to a boil, then reduce to simmer and cook for about 25 minutes or until the root vegetables are fork-tender and the rice is cooked.
- Serve with cilantro and a lime wedge.