Parsnip and Turnip Winter Vegetable Chili

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! Click here for more easy 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.

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