Autumn Root Vegetable Chili

By courtneyepowell

Ingredients

• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 3 cloves garlic, sliced
• 1 butternut squash (about 11/2 lbs), peeled,seeded and cut into 1/2-inch cubes
• 1/2 pound parsnips, peeled and cut into 1/4-inch-thickhalf moons
• 1/2 pound white turnips, peeled and cut into 1/4-inchthickhalf moons
• 1/2 pound carrots, peeled and cut into 1/4-inch-thickhalf moons
• 1 green pepper, cored,seeded and diced
• 2 14 1/2 ounce can fire-roasted diced tomatoes
• 1/4 cup chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 15 ounce can kidney beans,drained and rinsed
• 1/2 cup cilantro, chopped
• 4 scallions, choppedLime wedges forgarnish

Details

Servings 4

Preparation

Step 1

1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic; cook 3 minutes, stirring occasionally.

2. Add squash, parsnips, turnips and carrots. Cook 5 minutes, stirring occasionally. Add green pepper, tomatoes, chili powder, oregano and cumin. Simmer on medium heat, partially covered, for 25 minutes, stirring occasionally. Add beans and heat through. Stir in cilantro.

3. Sprinkle each portion with some of the scallions and place lime wedges on the side.