1 medium white onion (diced), salt to taste, olive oil, 3 cloves garlic (minced) 450g parsnip (peeled & diced), 615g butternut squash (peeled & diced), 1 tsp paprika, 2 tsp dried oregano, 2 tsp ground cumin,¼ teaspoon allspice, 1 ½ teaspoons chipotle powder, 795 g cannellini bean (drained), 10 g fresh cilantro (chopped), 4 cups vegetable broth, shredded cheddar cheese for garnish.
- In a large pot, heat a drizzle of olive oil. Add the onion, season with salt and cook until onion becomes translucent. Add the garlic and cook until fragrant.
- Add the parsnip, butternut squash and season with salt, paprika, oregano, cumin and allspice and chipotle powder. Stir to coat the vegetables. Cover and cook for 20 minutes stirring occasionally to prevent sticking until the vegetables begin to soften.
- Add the cannellini beans, cilantro, and vegetable broth. Increase the heat to medium-high and bring to a boil for 2 minutes. Reduce the heat to medium-low and simmer for 15 minutes, until the chilli is thickened and the vegetables are cooked through.
- Ladle the chilli into bowls and top with cilantro and cheddar cheese. Enjoy!
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