Root vegetable chili recipe that is full of flavour, full of spice and full of nutrients.
It’s difficult when you’ve loved chilli con carne all your life but understand that with a healthy lifestyle reduced red meat is advised from many directions, especially in the anti-cancer way of eating. The texture is almost undoubtedly impossible to replicate unless you find a super synthetic processed food which for obvious reasons should be avoided at all cost.
Root vegetable chili recipe
We’ve taken inspiration from a classic Spanish Patatas Bravas which we’ve always found to be an excellent plant-based spice fest. Roasted root vegetables because of their natural sugars go crisp and gooey all at the same time which we think adds the missing texture to this chilli. Here is to la vida loca and going back to your roots, they are truly incredible.
How to make this Patatas Bravas style chili recipe
Firstly, coat the chopped root vegetables in oil along with the garlic and season with salt and pepper. Put in a roasting tin and place in a pre-heated oven at 180c (350F or Gas Mark 4) for 40 minutes. Put a glug of olive oil in a heavy-based pan on high heat. Add the onion and sauté for 3 or 4 minutes then add the garlic and cook for another minute or so that the garlic doesn’t burn. Pour in the wine and stock and turn the heat down low. When simmering add the red peppers, spices and tomato passata and reduce for 35 minutes. When the root vegetables are cooked, simply mix in the sauce and serve garnished with coriander.
Other chili recipes you might want to try
HEALTHY CHILI RECIPE WITH RED LENTILS
Have you made this root vegetable chili recipe?
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Ingredients
- 600g of assorted rustically chopped root vegetables. You can keep the skin on for added goodness. Choose from sweet potato, beetroot, parsnip, carrot, celeriac, butternut squash, turnip
- 2 garlic cloves peeled and roughly chopped
- 1 chopped red onion
- 120ml of red wine
- 200ml of vegetable stock enriched with 1 teaspoon of vegetable extract
- 2 whole finely chopped roasted sweet red peppers
- Mexican spice mix, we use, 3 teaspoons of oregano, 2 teaspoons of thyme, 1 teaspoon of cumin, ½ teaspoon of cinnamon, 2 teaspoons of smoked paprika
- 200g of tomato passata
- Salt and pepper to season
- A handful of fresh coriander to garnish
Instructions
Firstly, coat the chopped root vegetables in oil along with the garlic and season with salt and pepper. Put in a roasting tin and place in a pre-heated oven at 180c (350F or Gas Mark 4) for 40 minutes. Put a glug of olive oil in a heavy-based pan on high heat. Add the onion and sauté for 3 or 4 minutes then add the garlic and cook for another minute or so that the garlic doesn’t burn. Pour in the wine and stock and turn the heat down low. When simmering add the red peppers, spices and tomato passata and reduce for 35 minutes. When the root vegetables are cooked, simply mix in the sauce and serve garnished with coriander.
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