I was in the mood for chili this week, and spotted this recipe for Root Vegetable Chili. I am always ready to throw different vegetables in my chili, and this version uses winter produce. Plus, consistent with my cooking club theme of ‘spices’, this chili uses quite a few. I even used my new chili powder from Penzeys!
I really liked the butternut squash and parsnips in the chili, but the chickpeas seemed out of place. Black beans or kidney beans would have been much better. Still, this is a good chili recipe to get you through the winter season if you’re trying to eat locally. That early spring produce should be just around the corner!