root vegetable chili mise en place Zoom

Root Vegetable Chili

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We love beans in our chili, but we understand if you don't. Feel free to leave out the beans if you're incredibly against the legumes, but we think you should give these amazing heirloom beans from Rancho Gordo. We love the thin skin and creamy texture of the midnight black beans and how well the Santa Maria Pinquitos hold up when cooked. Try them out and taste the difference.

Serves 8
Time: about 1 hour

Product Description


Root Vegetable Chili
Serves 8

About 3 tbsp grapeseed oil
2 onions, small diced
Kosher salt and freshly ground black pepper
2 carrots, small diced
½ pound parsnip, small diced
½ pound rutabaga, small diced
4 cloves of garlic, minced
4 tbsp chili powder
1 tbsp ground cumin
1 tbsp ground sumac
28 oz canned tomatoes
Chicken or vegetable stock, as needed
1 pound cooked or canned beans (pinto, flageolet, black)
1 cup sour cream, for serving
1 bunch chives, minced, for garnish

1. Place a heavy bottomed pot (such as a dutch oven) over medium-high heat and add a thin layer of grapeseed oil.

2. Once the oil is rippling, add the onion and a pinch of salt and pepper. Saute until translucent. Add carrots, parsnips, rutabaga and garlic and saute until lightly browned. Add chili powder, cumin and sumac and saute additional 2 minutes, or until toasted and fragrant. Stir in tomatoes and about 1 cup of stock. Bring to a simmer and cover. Add stock as needed to achieve desired consistency.

3. Chili is finished when the root vegetables are tender (about 30 minutes). To finish, add beans and taste to adjust seasoning. Serve with sour cream and chives.

Additional Information

Additional Information

SKU Root Vegetable Chili


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