Subj : Roasted Root Vegetable Chili
To   : All
From : Ben Collver
Date : Thu Dec 18 2025 06:59 am

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Root Vegetable Chili
 Categories: Chili
      Yield: 6 Servings
 
      1 lg Sweet onion; chopped
      2 lg Carrots; diced
      2 md Parsnips; diced
      1 lg Yukon Gold potato; diced
           Salt
           Black pepper; freshly ground
      1 tb Olive oil -OR-
    1/4 c  Water
      1    Bell pepper; red or green,
           - chopped
      3 cl Garlic; mincced
      1    Jalapeno; seeded & minced
      2 tb Tomato paste
      2 tb Chili powder
      1 ts Ground cumin
 14 1/2 oz Can diced fire-roasted
           - tomatoes; undrained
      3 c  Cooked pinto beans -OR-
     30 oz Beans (2 cans);
           - rinsed & drained
      1 c  Water or vegetable broth
 
  You may peel or not peel the carrots, parsnips, and potatoes, but as
  with all vegetables, be sure to wash them thoroughly if left unpeeled.
  
  Preheat the oven to 400?F. Generously oil a large shallow baking pan.
  Distribute the onion, carrots, parsnips, and potato in the pan.
  Sprinkle with salt and pepper, tossing to coat. Roast the vegetables,
  turning once, until softened and lightly browned, about 30 minutes.
  
  Heat the oive oil or water in a large pot over medium heat. Add the
  bell pepper, garlic, and jalapeno, and cook, stirring, until
  fragrant, about 1 minute. Stir in the tomato paste, chili powder,
  cumin, and 1/2 ts salt. Add the tomatoes and their juice, pinto
  beans, and 1/2 cup water, and bring to a boil. Reduce the heat to a
  simmer and cook for 15 minutes.
  
  When the roasted vegetables are tender, add them to the pot and
  simmer for 15 minutes to blend the flavors. Add additional water, if
  needed. Taste and adjust the seasonings, if needed. Serve hot.
  
  Recipe by Vegan Planet by Robin Robertson
 
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