Ingredients
olive oil,to taste
1medium white onion,diced
kosher salt,to taste
3clovesgarlic,minced
2cupsparsnip,peeled, diced
3cupsbutternut squash,peeled, diced
1tsppaprika
2tspdried oregano
2tspground cumin
¼tspallspice
1½tspchipotle powder
28ozcannellini beans,drained
¼cupfresh cilantro,chopped, plus more for garnish
4cupsvegetable broth
cheddar cheese,shredded, to garnish
Preparation
In a large, heavy-bottomed pot, heat a drizzle of olive oil over medium heat.
Add the onion, season with salt, and cook for 3 minutes until the onion starts to sweat and become translucent.
Add the garlic and cook for 2 minutes more until fragrant.
Add the parsnips and butternut squash and season with salt, paprika, oregano, cumin, allspice, and chipotle powder.
Stir to coat the vegetables with the spices.
Cover and cook for 20 minutes, stirring occasionally to prevent sticking until the vegetables begin to soften.
Add the cannellini beans, cilantro, and vegetable broth.
Increase the heat to medium-high and bring to a boil for 2 minutes.
Reduce the heat to medium-low and simmer for 15 minutes, until the chili is thickened and the vegetables are cooked through.
Ladle the chili into bowls and top with cilantro and cheddar cheese.
Enjoy.
