This chili is winter favorite around these parts! It's seasonal, vegan, gluten free and makes TONS of leftovers. Oh yeah, and it's super easy to throw together and tastes delicious! Seriously, what more could you want in a recipe?
What you'll need:
2 tablespoons olive oil
1 large sweet yellow onion
2 large carrots, diced
2 medium parsnips, peeled and diced
3 medium Yukon Gold potatoes, diced
Salt and pepper
2 garlic cloves, minced
2 cups water
1 6 oz. can tomato paste
2 tablespoons chili powder
1 1/2 cups cooked (or one 15 oz can) black beans
1 1/2 cups cooked (or one 15 oz can) pinto beans
1 1/2 cups cooked (or one 15 oz can) dark red kidney beans
1. Preheat the oven to 400 degrees F. Use 1 tablespoon of olive oil to coat the bottom of a baking pan. Toss the onion, carrots, parsnips, and potatoes in the pan to coat. Sprinkle with salt and pepper and roast, turning once, about 30 minutes.
2. Heat the other tablespoon of olive oil in a large pot over medium heat. Add the garlic and cook about 2 or 3 minutes. Add the tomato paste, chili powder, water, and all beans. Stir well. Bring to a boil, reduce to heat to low and simmer for 15 minutes.
3. When the roasted veggies are nice and tender mix them into the pot and simmer for about 15 more minutes to blend the flavors.