Roasted Root Vegetable Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Hearty and low fat vegetarian chili Ingredients:
1 1/2 cup onion |
1 cup carrot |
1 cup potato |
1 cup parsnip |
1/8 teaspoon salt |
4 teaspoons olive oil |
3/4 cup tomato paste |
1 clove garlic |
3 1/2 cups cooked black beans |
2 tablespoons chili powder |
2 cups water |
Directions:
1. Peel carrot, potato and parsnip. Dice up along with the onion.
2. Put in a bowl and toss with 2 tsp. of olive oil, and the salt.
3. Spread out on a cookie sheet (you can line it with foil) and bake at 400 deg. for about 35 or 40 minutes.
4. Meanwhile heat remaining two teaspoons of oil in a pot. Add some minced garlic. You can add minced jalapeno pepper too if you want.
5. Cook lightly till fragrant, then add the tomato paste (it's a 6 oz. can), chili powder, and water.
6. Bring to a boil, then simmer uncovered for 10 to 15 minutes. Drain and rinse the beans if using canned. You can use any kind of beans you want really.
7. Add the beans to the pot, and add the roasted veggies when they are soft and a bit browned.
8. Cover and simmer another 10 minutes.
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