MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Root Vegetable Chili
Categories: Chili
Yield: 6 Servings

1 lg Sweet onion; chopped
2 lg Carrots; diced
2 md Parsnips; diced
1 lg Yukon Gold potato; diced
Salt
Black pepper; freshly ground
1 tb Olive oil -OR-
1/4 c Water
1 Bell pepper; red or green,
- chopped
3 cl Garlic; mincced
1 Jalapeno; seeded & minced
2 tb Tomato paste
2 tb Chili powder
1 ts Ground cumin
14 1/2 oz Can diced fire-roasted
- tomatoes; undrained
3 c Cooked pinto beans -OR-
30 oz Beans (2 cans);
- rinsed & drained
1 c Water or vegetable broth

You may peel or not peel the carrots, parsnips, and potatoes, but as
with all vegetables, be sure to wash them thoroughly if left unpeeled.

Preheat the oven to 400?F. Generously oil a large shallow baking pan.
Distribute the onion, carrots, parsnips, and potato in the pan.
Sprinkle with salt and pepper, tossing to coat. Roast the vegetables,
turning once, until softened and lightly browned, about 30 minutes.

Heat the oive oil or water in a large pot over medium heat. Add the
bell pepper, garlic, and jalapeno, and cook, stirring, until
fragrant, about 1 minute. Stir in the tomato paste, chili powder,
cumin, and 1/2 ts salt. Add the tomatoes and their juice, pinto
beans, and 1/2 cup water, and bring to a boil. Reduce the heat to a
simmer and cook for 15 minutes.

When the roasted vegetables are tender, add them to the pot and
simmer for 15 minutes to blend the flavors. Add additional water, if
needed. Taste and adjust the seasonings, if needed. Serve hot.

Recipe by Vegan Planet by Robin Robertson

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)