Roasted Root Vegetable Chili

Pinto beans might not have the antioxidant power of black beans (The Best Bean) but pinto bean consumption has been associated with reduced heart disease risk.  Beans, Beans, Good For Your Heart by Dr. Greger of nutritionfacts.org

Plants

  • 1 large yellow onion, quartered
  • 4 medium carrots, cut into ¼ inch thick rounds
  • 4 medium parsnips, cut into ¼ inch thick rounds
  • 1 large red onion, chopped
  • 4 cloves garlic, minced
  • 2 cups strained tomatoes
  • 1 cup water
  • 4 cups cooked* pinto beans
  • 2 tbsp chili powder
  • 1 tbsp basil
  • 1 tbsp oregano
  • cayenne pepper to taste
  • black pepper

Technique

Roast yellow onion, carrots, and parsnips dry (without oil) at 400°F in a pan, turning once, until softened, about 45 minutes. Heat the red onion, garlic, tomatoes, water, beans, and seasonings in a large pot. Bring to a boil, reduce heat to low, and simmer until onion translucent and beans thoroughly heated. When the roasted vegetables are tender, add them to the pot and simmer for 5-10 minutes to combine flavours.

*If using canned beans select those packaged without salt added and in BPA-free cans such as Eden Organic brand.  BPA Plastic and Male Sexual Dysfunction