It is literally 18 degrees outside. My dog used to get long, beautiful walks every morning. But he understands when the weather shifts, so does mama. We had our first snowfall of the year yesterday and it set me right in the mood for my Autumn Root Vegetable Chili.
Full of hearty and healthy goodness, this soup is warming, super nourishing, and it makes a TON. I made a batch in the slow cooker the other night and we had enough for dinner for the 2 of us, lunch leftovers and 3 full quart sized bags to freeze. It definitely would feed a family of 6!
Autumn Root Vegetable Chili is SUPER healthy!
This is great chili to make to get those veggies in! It has carrots, parsnips, pumpkin, butternut squash, celery root, pumpkin, and 3 kinds of beans! You may also add some ground turkey or grass-fed ground beef to this as well, but I often keep mine veg. We are meat eaters in this house, my husband loves his meat! So it is nice to have a meal that is hearty, healthy and satisfying without meat!
I love to make my Autumn Root Vegetable Chili in the slow cooker, but this is also available to you stovetop!
If making stovetop….
Simply clean, peel and cube up all of the root veggies (parsnips, squash, celery root) line a baking sheet, drizzle with olive oil and salt and pepper, and roast at 400 degrees for 20 minutes. This will help soften the veggies. Then just add everything BUT the beans to a large pot and simmer on the stove for 1 hour, stirring occasionally. Add the drained and rinsed beans to the pot and let simmer for another 20 minutes. I like to use 3 kinds of beans just to add more texture and variety. You want to add the beans last because they are already cooked, you do not want them mushy!
Clean, peel and chop veggies. Place everything in a crock pot and give it a good stir. Cook on high for 4 hours or low for 8 hours. Add the beans at the end. I like to cook it low and I add the beans for the last hour.
If adding a meat…
Brown the meat in a hot skillet and let drain on paper towels. Add the meat in whenever you add the beans to your chili. Again, you do not want the meat to overcook. This is different than slow cooking a pot roast, as ground meat is smaller and finer and cooks a heck of a lot faster!
The part that takes the longest is the chopping, so to cut time, chop the root veggies up ahead of time and have ready to go in the fridge!
Want more yummy soups from AWLO?
- 1 yellow onion, diced
- 3 medium carrots, peeled and chopped
- 1 small butternut squash, peeled, seeds scooped out, chopped into 1-1.5 inch cubes
- 2 parsnips, peeled and chopped into cubes (try to keep the cubes around the same size for even cooking)
- 1 bulb celery root, peeled and cubed
- 1 green bell pepper, chopped
- 1 cup pumpkin puree (not pie filling!)
- 1 tablespoon chili powder
- 2 teaspoon garlic salt
- 1/4 teaspoon ground cinnamon
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 can kidney beans, rinsed and drained
- 1 can butter beans, rinsed and drained
- 1 can Great Northern or Cannelini Beans, rinsed and drained
- 2 tablespoons tomato paste
- 1, 28 oz can crushed tomatoes
- 1 teaspoon apple cider vinegar
- 1 cup water
- 1 lb ground turkey or ground beef
- Place everything in slow cooker except beans and meat
- Give it a good stir
- Cook on high for 4 hours or low for 8 hours
- In last hour, add beans
- If adding meat, brown the meat and add to slow cooker for the last hour
- Place cubed parsnips, butternut squash and celery root on a lined baking sheet
- Drizzle with olive oil and roast at 400 degrees for 20 minutes
- If adding meat, brown in a skillet and drain
- Add everything except beans and meat to a large pot and simmer on low/medium heat for an hour
- Add beans and meat if you choose, and simmer for another 20-30 minutes
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