Root Vegetable Chili

  • Yield: 4 servings

Chickpeas and parsnips add their own savory flavors in a chili that will leave you warm, full and satisfied.


1tablespoon olive oil
2 carrots, chopped
2 celery stalks, chopped
1 parsnip, chopped
1small onion, chopped
1/2medium butternut squash, roasted and diced
1/2teaspoon cumin
1tablespoon chili powder
1/2tablespoon paprika
2teaspoons garlic powder
2teaspoons onion powder
1/2teaspoon chipotle chili powder OR ½ teaspoon cayenne pepper
Salt and pepper
2cups low-sodium vegetable broth
1 (28-ounce) can diced tomatoes, drained
1 1/2cups cups chickpeas, drained and rinsed
1tablespoon tomato paste
4 green onions, chopped


  1. Heat olive oil in a large sauté pan over medium-high heat.
  2. Add carrots, celery, parsnip and onion to the pan and sauté 7-10 minutes, or until vegetables are soft.
  3. Add in the roasted squash to the pan. Season with cumin, chili powder, paprika, garlic powder, onion powder, chipotle or cayenne pepper and salt and black pepper to taste. Stir to coat the veggies in spices.
  4. Stir in the vegetable broth, diced tomatoes, chickpeas and tomato paste. Bring to a simmer. Simmer for 10 minutes, or until sauce comes together and is heated through.
  5. Garnish with green onions.

Note: To roast a butternut squash, cut it lengthwise and widthwise so it is in 4 pieces. Place on a baking sheet, scoop out the seeds, spray lightly with cooking spray or olive oil and cover with aluminum foil. Roast in a 400 degree oven for 45 to 50 minutes, or until tender. Let squash pieces cool away from heat for at least 5 minutes before dicing.

Recipe by Lindsay of Cook, Vegan. Lover.courtesy of Meatless Monday

Nutritional Info *per serving

  • Calories 332
  • Fat 6g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 874mg
  • Potassium 1605mg
  • Carbohydrate 65g
  • Fiber 14g
  • Sugars 16g
  • Protein 10g