Herbstliches Gemüse Chili / Butternuss, Pastinake und Süsskartoffel
Autumn Veggie Chili / Butternut, Parsnip and Sweet Potato
Herbstliches Gemüse Chili / Butternuss, Pastinake und Süsskartoffel
Autumn Veggie Chili / Butternut, Parsnip and Sweet Potato
Autumn Veggie Chili / Butternut, Parsnip and Sweet Potato
Herbstliches Gemüse Chili / Butternuss, Pastinake und Süsskartoffel
Prep time
Cook time
Total time
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
- Heat up some olive oil in a pan. Add cumin, chili powder, smoked paprika, jalapenos, onion and garlic. Sautée until onion has gone transluscent.
- 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.
- Stir in the chopped coriander serve with a grain mix on the side and top with more coriander and soy yogurt.
Autumn Veggie Chili / Butternut, Parsnip and Sweet Potato
Bisous,
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!