Winter root veg chilli

Serves

4 People

Cooking Time

45 minutes

Season

Autumn

Winter

Dietary

Vegan

Feeling uninspired about the months of winter veg ahead? Look no further than this super easy vegan chilli recipe. Packed full of sustaining roots, warming spices and savoury flavour boosters such as yeast extract, this will warm you up on a cold evening and is great for batch cooking. The addition of beetroot gives the chilli a real earthiness and vibrant colour. Serve up with your favourite chilli additions such as guacamole and sour cream.

Ingredients

olive oil
1 onion (finely diced)
2 cloves of garlic (crushed and finely chopped)
1 carrot (finely diced)
500g celeriac (peeled and chopped into 2 cm pieces)
2 parsnips (peeled and chopped into 2cm pieces
2 beetroot (peeled and chopped into 1cm pieces)
2 tbsps tomato pureé
1 tbsp smoked paprika
1 tsp dried oregano
½ tsp cayenne pepper
1 tsp cumin seeds
1 tsp ground cumin
1 tbsp yeast extract
1 tbsp soy sauce
1 tin of Borlotti beans or similar (drained and rinsed)
1 litre of vegetable stock

Method

Step 1

Add a good glug of olive oil to a large, heavy bottomed pan. Heat the pan over a medium heat, then add the finely chopped onion, garlic and carrot. Sweat down gently for around 5 mins until soft.

Step 2

Add the chopped root veg and add a good pinch of salt. Stir well and cook for another 5 mins. Add the tomato puree, paprika, oregano, cayenne and cumin and mix well. Cook for another 3 mins.

Step 3

Add the veg stock, yeast extract and soy sauce to the pan and mix well, then add the beans. Place a lid on and cook over a low heat for around 30- 40 mins stirring every so often. Serve with some steamed rice, grains or breads.