Vegetarian chili with parnsips and turnips is a slowly simmered recipe to help you use up your winter vegetables. If you've got a bounty of winter parsnips and turnips on hand, turn them into a vegetarian vegetable chili!
See also: More homemade vegetarian chili recipes
Ingredients:
- 1 onion, diced
- 2 tbsp oil
- 3 zucchinis, chopped
- 1 red or yellow bell pepper, chopped
- 3 parsnips, diced
- 2 turnips, diced
- 1 cup mushrooms, sliced
- 3 stalks celery, diced
- 2 carrots, diced
- 2 14 ounce cans beans
- 1 14 ounce cans diced tomatoes
- 2 4.5 ounce cans tomato paste
- 1/2 cup white wine
- 2 tbsp chili powder
- 1 1/2 tsp cumin
- 3/4 tsp garlic powder
- 1 tsp salt
- 1/4 tsp pepper, or to taste
Preparation:
In a large soup or stock pot, sautee the onion in oil for 3 to 5 minutes.
Add the vegetables and cook, stirring frequently for a few more minutes.
Add remaining ingredients and bring to a slow simmer. Cover and allow to cook for at least 30 minutes, stirring occasionally.
