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Spicy Root Vegetable Chili with Buttered Toast

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 350
A hearty and flavorful chili featuring root vegetables and smoky spices, served with buttery toast for a comforting meal.

Ingredients

Vegetables

  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • ½ large yellow onion, diced
  • 1 medium red bell pepper, diced
  • 1 large carrot, peeled and diced
  • 2 medium parsnips, peeled and diced
  • 1 medium jalapeno, diced (optional)
  • 1.5 cup frozen or canned corn
  • 2 cups vegetable broth
  • 1 15 ounce can black beans, drained and rinsed
  • 1 7 ounce chipotle peppers in adobo sauce, roughly chopped
  • 3 tablespoons adobo sauce from same can (more to taste)
  • 1 14 ounce diced tomatoes
  • 1 6 ounce tomato paste
  • 1.5 teaspoon dried oregano
  • ⅛ teaspoon all spice
  • 1 teaspoon cumin
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • 1 teaspoon chile powder
  • 1 tablespoon butter (optional)

Bread for toasting

  • 4-5 slices thick slices of bread (optional)

Garnishes

  • as desired sliced radishes (for garnish and dippers)
  • as desired cilantro (for garnish)

Instructions 

  • Heat olive oil in a pot, add garlic and onion, cook until aromatic.
  • Add bell pepper, parsnips, carrots, jalapenos, and corn; cook until vegetables soften.
  • Pour in broth, simmer until vegetables are tender (~15 mins).
  • Lower heat, add black beans, tomatoes, tomato paste, chipotle, adobo sauce, and spices; simmer briefly.
  • Optional: toast bread slices in butter until browned; serve chili warm with toast, garnished with cilantro and radishes.

Notes

For extra flavor, add more adobo sauce or spices to taste.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Chili, Spicy, Vegetarian