Warm up a winter evening with root vegetable chili!
Our February 25 3rd Annual Vegan Chili Cook-Off is upon us. What better way to prepare for the event than by making and enjoying your own chili? Be sure to check out the rest of our recipes as well.
Ingredients
Isa says, "this recipe calls for 2 pounds of root veggies, so use whichever are available to you. Some of my faves are rutabaga or turnip (they taste similar, so I wouldn't suggest both,) celeriac, golden beats, or parsnip".
- 2 pounds root vegetables, peeled and cut into 1/2 inch chunks
- 1 tablespoon olive oil
- 1 small onion, diced medium
- 1 red pepper, diced medium
- 3 cloves garlic, minced
- 1 tablespoon mild chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons dried oregano
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 2 tablespoons cocoa powder
- 1 cup green lentils, washed
- 4 cups vegetable broth
- 1 15 oz can diced tomatoes
- 2 teaspoons agave or maple syrup
- Cilantro and lime for garnish (optional)
Directions
- Preheat a 4 quart soup pot over medium high heat.
- Saute onions and bell pepper in oil until translucent, about 4 minutes.
- Add garlic and saute for another minute.
- Add chili powder, cumin, coriander, oregano, salt and cinnamon.
- Add 1/2 cup of the vegetable broth and the cocoa powder; cook for about 1 more minute, while stirring, to dissolve the cocoa.
- Add lentils, vegetable broth, diced tomatoes and root veggies.
- Cover pot and bring to a boil, keeping a close eye. Once it's boiling, lower heat to a simmer and cook for about 45 minutes, until lentils are tender and root veggies is soft.
- Mix in agave.
- Add water as necessary to thin out the chili.
- Taste for salt and seasoning.
- Let sit for 10 minutes or so for maximum flavor.
- Serve garnished with cilantrom, scallions and lime if you like. You can also dollop on a little vegan yogurt or soy cream.
Thanks to Isa for sharing this recipe and the accompanying photo with Compassionate Action for Animals.