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Warmly-Spiced Butternut Squash and Root Vegetable Chili | TheRoastedRoot.net #healthy #recipe #NobleVinesDines
Warmly-Spiced Butternut Squash and Root Vegetable Chili with Pears
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Author: Julia
Ingredients
  • 3 tablespoons olive oil
  • 1 yellow onion diced
  • 1 inch medium sweet potato peeled and chopped into ½- pieces
  • 1 large parsnip peeled and chopped
  • ½ inch small butternut squash peeled and chopped into ½- pieces (2 cups)
  • 2 cups mushrooms chopped
  • 3 cloves large garlic minced
  • 1 large pear peeled and chopped
  • 1 tablespoon chili powder
  • 1 teaspoon unsweetened cocoa powder
  • 1/8 teaspoon ground cinnamon
  • 2 teaspoons Herbs de Provence*
  • 2 teaspoons sea salt or to taste
  • 1 ounce can kidney beans 14-
  • 1 cup Noble Vines 337 Cabernet Sauvignon
  • 2 cups vegetable broth
Instructions
  1. Add the olive oil, onion, sweet potato, parsnip, butternut squash to a large pot or Dutch oven and heat to medium-high. Cook for 8 minutes, stirring occasionally.
  2. Add mushrooms, garlic, pear, chili powder, cocoa powder, cinnamon, herbs de Provence, salt, and saute 3 minutes, stirring occasionally.
  3. Add the kidney beans, wine and vegetable broth and bring to a full boil. Reduce the heat, cover, and simmer 10 to 20 minutes, or until vegetables are soft.
  4. Serve heaping portions of chili with rice and your favorite chili toppings
Recipe Notes

*or Italian seasoning