Root Vegetable and Black Bean Chili
- 2 ounces dried chile negro
- 4 cloves garlic, minced
- 1 bunch cilantro
- Olive oil
- 2 large onions, diced
- 4 large carrots, peeled and diced
- Sea salt
- 2 tablespoons ancho chili powder
- 2 tablespoons cumin
- 1 tablespoon oregano
- 3 28-ounce cans fire roasted tomatoes
- 1 sweet potato, peeled and diced
- 4 small parsnips, peeled and diced
- 4 cans black beans, rinsed and drained
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Black beans (4 cans)
- Carrots, large (4)
- Chile negro, dried (2 ounces)
- Cilantro (1 bunch)
- Cumin (2 tablespoons)
- Garlic (4 cloves)
- Onions, large (2)
- Oregano (1 tablespoon)
- Parsnips, small (4)
- Sweet potato (1)
- Tomatoes, fire roasted (3 28-ounce cans)
- Cooking & Baking
- Ancho chili powder (2 tablespoons)
- Olive oil (1)
- Sea salt (1)
Preparation
Read recipe preparation on feedmephoebe.com
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Recipe Stats
Published November 7, 2012 (3 months ago).
53 people saved this recipe.
