Recipe: Root Veggie Chili

Root Veggie Chili

  • 1/2 Medium Butternut Squash, roasted, diced
  • 2 carrots, chopped
  • 1 parsnip, chopped
  • 2 celery stalks, chopped
  • 1 small onion, chopped
  • 4 green onions, chopped
  • 1 T olive oil
  • 2 C Veggie Broth
  • 1 Can Diced Tomatoes, drained
  • 1.5 C chickpeas, drained and rinsed
  • 1T tomato paste
  • 1/2T cumin
  • 1T chili
  • 1/2T paprika
  • 2t garlic powder
  • 2t onion powder
  • 1t salt
  • 1/2t pepper
  • 1/2t chipotle chili powder

Directions:

  1. Heat olive oil in a large saute pan over medium-high heat and add carrots, celery, parsnip and onion to the oil and saute 7-10 minutes until soft.  Add in the roasted squash.  
  2. Add spices and stir to coat the veggies for about a minute.
  3. Stir in the vegetable broth, diced tomatoes, chickpeas and tomato paste. Bring to a simmer.
  4. Simmer for 10 minutes. 
  5. Add the green onions and serve! 
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7 responses to “Recipe: Root Veggie Chili

  1. Pingback: Great Surprises! « Eat. Live. Be Healthy.

  2. Yum, I love root veggies! What a delicious way to put them to use. 🙂

  3. This sounds great to me. I like the idea of the extra kick from the chipotle powder.

  4. The best thing about winter = root veggies!

  5. Hi! I made this recipe for girls’ night last night and it was awesome! Just wanted to share. Thanks!!

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