Herbstliches Gemüse Chili / Butternuss, Pastinake und Süsskartoffel
Author: 
Recipe type: Dinner
Cuisine: plantbased
Prep time: 
Cook time: 
Total time: 
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.
Recipe by at https://fannythefoodie.com/2018/10/23/autumn-veggie-chili-butternut-parsnip-sweet-potato/