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Three Pepper Vegetarian Chili With Parsnips

Place the red bell pepper and the poblanos on a foil-lined baking sheet and place them under the broiler for 30-40 minutes, turning every 10 minutes, until the skin of the peppers is black. Transfer peppers to a glass bowl and quickly cover with plastic wrap. Peppers will steam and skins will loosen. Let steam for at least 5 minutes. Heat 2 tbsp oil in heavy bottomed soup pot or dutch oven until s. . .

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Servings: 6

Prep Time: 00:30

Cook Time: 01:00

Main Ingredients

1 large white onion, diced

2 large carrots, cut into about 1/8 inch slices

2 stalks celery, cut into about 1/8 inch slices

2 medium parsnips, cut into about 1/4 inch pieces

2 large cloves garlic, diced

2 tbsp tomato paste

2 medium or large poblano peppers

1 red bell pepper

2 dried guajillo chilis, stem removed, ground with seeds

1 tbsp ground cumin seed (freshly ground is best)

2 tsp ground coriander

2 tsp smoked paprika

1/2 tsp cayenne pepper (optional)

1/4 cup dry sherry

1 tbsp worcestershire sauce

1 large can crushed tomatoes (with juices)

1 8 oz can black beans, rinsed

1 8 oz can kidney beans, rinsed

2 - 3 cups veggie stock

lime juice

cilantro

salt

cracked black pepper

Preparation

1Place the red bell pepper and the poblanos on a foil-lined baking sheet and place them under the broiler for 30-40 minutes, turning every 10 minutes, until the skin of the peppers is black.

2Transfer peppers to a glass bowl and quickly cover with plastic wrap. Peppers will steam and skins will loosen. Let steam for at least 5 minutes.

3Heat 2 tbsp oil in heavy bottomed soup pot or dutch oven until shimmering. Add onions, carrots, celery, parsnips, garlic, a pinch or two of salt, and black pepper. Sauté for 10-12 minutes until veggies are soft and onions are starting to turn golden.

4While the veggies are cooking, take the skin off of the peppers, remove the stems and seeds and chop the peppers.

5To the pot with the onion mixture, add the tomato paste and stir into the veggies. Cook for 1 or 2 minutes until fragrant.

6Add the dry sherry to the pot and mix together, scraping brown bits off the bottom of the pan.

7Add the ground Guajillo chilis, ground cumin, ground coriander, smoked paprika, and cayenne pepper if using. Cook for 1 minute.

8Add can of tomatoes - with juices, and rinsed kidney and black beans, Worcestershire sauce, and 2 cups of veggie stock. Stir together and bring to a simmer.

9Cover and simmer on medium-low heat for 20-25 minutes.

10Adjust consistency as desired with more stock.

11Add the juice from one lime and a bunch of cilantro. Taste and add more salt, pepper, or lime juice to taste.

12Serve with optional toppings of: shredded cheese, sour cream, jalapeño slices, diced red onion, additional cilantro

Reviews: 0

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