This is almost a chili—except that there are more root vegetables than beans. If you want to make it into a chili, just cut down on the vegetables and up the beans. Serve as is or with cooked grains, tortilla chips, or baked potatoes.
1. Place the onion, rutabaga, parsnips, carrot, mushrooms, garlic, and oregano into a stockpot. Add ¼ cup of water and cook over medium heat for 10 minutes, stirring occasionally, until the onions are translucent. Add 1 to 2 tablespoons of water, if needed, to prevent the vegetables from sticking to the pot.
2. Add the broth, beans, tomatoes, tomato paste, chili pods, nutritional yeast, and cinnamon. Bring to a boil, reduce heat to medium, cover and simmer until the vegetables are well cooked, about 20 minutes.
3. Add the lemon juice, salt, pepper, and half of the parsley. Taste and adjust seasoning. Cook for another 5 to 10 minutes until the stew is creamy.
4. Remove the chili pods before serving. Garnish with remaining parsley and serve hot.
- 1 onion, cut into ¼-inch dice
- 1 rutabaga, peeled and cut into ½-inch dice
- 2 parsnips, peeled and cut into ½-inch dice
- 1 carrot, peeled and cut into ½-inch dice
- 5 ounces mushrooms, cut into ½-inch dice
- 1 tablespoon minced garlic
- 1 tablespoon dried oregano
- 4 cups vegetable broth
- 2 (15-ounce) cans kidney beans, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 2 tomatoes, cut into ½-inch dice
- ¼ cup tomato paste
- 2 chipotle chilies (whole pods)
- 1 tablespoon nutritional yeast
- ¼ teaspoon cinnamon
- ¼ cup lemon juice
- sea salt
- ground black pepper
- 2 tablespoons parsley, finely chopped, divided