parsnip + three bean chili (v)


Winter, soul-crippling as it may be, doesn’t mean that you have to go flavorless! The best way to combat banal winter eats is by taking advantage of late season crops and flash-frozen vegetables (vegetables that are frozen in a relatively nutrient-rich state). So, I created this flavor combination to highlight one of the most underrated root vegetables: parsnips.

In the same family of carrots, parsnips are the root of the parsley plant. Their flavor has more zest, spice, and is much sweeter than that of carrots. In fact, parsnips were used as a sugar source in Europe even before beets or sugarcane. The best part? They grow all winter long!

This dish is perfect for cold nights, filled with vibrant and healthful ingredients. One of my best kept secrets for building such complex flavor quickly is the (soy) chorizo–it’s life-changing! Adding it to the base of the chili adds a robustness to the flavor profile that would normally take hours to achieve. Happy eating!




  • 1 package soy chorizo (I get mine from Trader Joe’s)
  • ½ medium onion, diced
  • 3 tablespoons tomato paste
  • 1 cup parsnips, chopped
  • 1 cup carrots, chopped
  • 1 8oz can chickpeas
  • 1 8oz can red kidney beans
  • 1 8oz can black beans
  • ½ cup frozen corn
  • 1 qt (4 cups) vegetable broth
  • 1 teaspoon of red pepper flakes (variable)
  • salt and pepper, to taste
  • blue corn tortilla chips (garnish)
  1. heat 1-2 tablespoons of olive oil in a large pot; add onions to sauté
  2. once onions are transparent, add tomato paste, parsnips and carrots; cook for ~5 minutes
  3. add chorizo, breaking up clumps with wooden spoon; cook for an additional 5 minutes
  4. add all beans and frozen corn to pot, along with vegetable broth and red pepper flakes
  5. bring to boil and simmer on medium-low heat for ~40 minutes
  6. season with salt and pepper, to taste
  7. serve with blue corn tortilla chips if desired (some other non-vegan topping options include sharp cheddar, a poached egg, or Greek yogurt)




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