Roasted Root Vegetable Chili

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* Exported from MasterCook *

 

Roasted Root Vegetable Chili

 

Recipe By :The Vegetarian Chili Cookbook - Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons safflower oil

1 large onion -- chopped

2 large carrots -- diced

2 parsnips -- diced

1 large potato -- diced

salt and freshly ground black pepper to

taste

1 jalapeno -- minced

1 6 oz can tomato paste

4 tablespoons chili powder, commercial or homemade

2 cups water

3 cups cooked pinto beans

 

Preheat the oven to 400F. Spread 1 tablespoon of the oil in the bottom of a

shallow baking pan. Distribute the onion, carrots, parsnips, and potato in the

pan, and toss them to coat them with the oil. Sprinkle the vegetables with the

salt and pepper, and place the pan in the oven. Roast the vegetables until

softened and slightly browned, about 30 minutes, turning them over once.

 

Meanwhile, heat the remaining oil in a large chili pot over medium heat. Add

the garlic and jalapeno, and cook untiil fragrant, about 3 minutes. Add the

tomato paste, chili powder, water, and some salt to taste, and stir well. Bring

to a boil, lower the heat, cover, and simmer 20 minutes to blend flavors. When

the roasted vegetables are tender, add them to the pot along with the pinto

beans, and simmer 15 minutes longer.

 

 

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Per serving: 154 Calories (kcal); 5g Total Fat; (27% calories from fat); 3g

Protein; 27g Carbohydrate; 0mg Cholesterol; 244mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0