add-boxaddarrow-leftarrow-rightcameracheck-markclosecodedeleteediterroreyefood-menumenuprintsearchstar-ratestars-rating

Root Veggie Chili

Servings: 8

Prep Time: 00:15

Cook Time: 00:30

Ingredients

4 cups chopped root veggies of your choice (i used one small sweet potato, two small carrots, and two small parsnips)

1 onion, chopped

2 celery stalks, chopped

2 garlic cloves, minced

1 tablespoon olive oil or other cooking oil

2 cans beans of choice, drained (i used a mix of pinto and black beans)

2 cans diced tomatoes (look for no sodium added and bpa free cans. i opted to use fire-roasted tomatoes for extra flavor)

1 cup frozen corn

1 cup veggie broth or water*

2 teaspoons cumin

1/2 teaspoon coriander

1/2 teaspoon paprika

1/2 teaspoon oregano

1/4 teaspoon cayenne

1/4 teaspoon cinnamon

pinch cloves (optional)

salt and pepper, to taste

cilantro

avocado

chopped green onion

tortilla chips

Preparation

1Begin by chopping up the root veggies, onion, celery, and garlic and assembling the remaining ingredients

2In a large stock pot heat the oil and add the onion and garlic, cooking on low for a few minutes or until garlic is fragrant and onion begins to soften. Add the celery and all of the spices except salt and pepper. Cook for another minute to let the spices bloom, stirring frequently to prevent them from burning

3Add the root veggies and stir to coat with the spices. Add diced tomatoes, 1/2 cup water, beans and frozen corn. Increase heat to medium and bring to a low boil. Once bubbly, cover and turn heat to low to allow to simmer. *If the chili looks too thick or you want a thinner consistency add the remaining 1/2 cup water

4Allow to simmer with the lid on, stirring occasionally, for 20-25 minutes or until root veggies are fork-tender

5Once done, add salt and pepper, taste test, and adjust other spices as needed

6Serve with cilantro, avocado, chopped green onion, and/or tortilla chips. Leftovers can be kept in the fridge for up to 5 days or frozen for up to 3 months