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Autumn Veggie Chili / Butternut, Parsnip and Sweet Potato

October 23, 2018 By fannythefoodie 1 Comment

Autumn Veggie chili / Butternut, Parsnip & Sweet Potato

Herbstliches Gemüse Chili / Butternuss, Pastinake und Süsskartoffel

Autumn Veggie Chili / Butternut, Parsnip and Sweet Potato

 

 

Autumn Veggie chili / Butternut, Parsnip & Sweet Potato

Herbstliches Gemüse Chili / Butternuss, Pastinake und Süsskartoffel

Autumn Veggie chili / Butternut, Parsnip & Sweet Potato

Autumn Veggie Chili / Butternut, Parsnip and Sweet Potato

Autumn Veggie chili / Butternut, Parsnip & Sweet Potato

Autumn Veggie Chili / Butternut, Parsnip and Sweet Potato

Herbstliches Gemüse Chili / Butternuss, Pastinake und Süsskartoffel
 
Save Print
Prep time
15 mins
Cook time
35 mins
Total time
50 mins
 
Author: Fanny Frey
Recipe type: Dinner
Cuisine: plantbased
Serves: 4
Ingredients
  • 1 red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tbs pickled jalapenos, finely chopped
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 small sweet potato, cut into chubnks
  • 1 small parsnip, cut into chunks
  • 1 small butternut squash, pealed and cut into chunks (the hole squash weighed 650g)
  • 80g tomato paste
  • 1 can of chopped tomatoes
  • 1 tsp oregano
  • 4 squares dark chocolate (ca.20g)
  • 200ml water
  • 1 tsp soy sauce
  • salt
  • olive oil
  • fresh coriander, chopped
Instructions
  1. Heat up some olive oil in a pan. Add cumin, chili powder, smoked paprika, jalapenos, onion and garlic. Sautée until onion has gone transluscent.
  2. Add tomato paste, sauté for another minute. Add the cut up veggies, chopped tomatoes, dark chocolate, water, oregano, water and season with salt and soy sauce. Let this come to a bublle and cover with a lid. Cook on low for 20 minutes.
  3. Stir in the chopped coriander serve with a grain mix on the side and top with more coriander and soy yogurt.
3.5.3226
Autumn Veggie chili / Butternut, Parsnip & Sweet Potato

Autumn Veggie Chili / Butternut, Parsnip and Sweet Potato

Bisous,

fanny the foodie

Filed Under: Uncategorized Tagged With: autumn recipe, butternut, chocolate chili, comfort food, fall recipe, healthy dinner, parsnip, sweet potato, vegan chili, vegan comfort food, vegan dinner, vegan recipe, veggie chili

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Reader Interactions

Comments

  1. Cassie Thuvan Tran says

    Wednesday October 24th, 2018 at 12:31 AM

    Chili is such a remarkable recipe–I LOVE it. Anyhow, I definitely love the combination of avocado and chili, but I generally only purchase avocados that are sourced locally rather than mass produced anyways, so I think it’s a lot better in my case than in others. Depending on my mood, I also love topping chili with basil or cilantro, sometimes extra hot sauce or chili flakes for extra spice!

    Reply

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