Autumnal Vegetarian Chili

• 4 small sweet potatoes, peeled and chopped
• 3 parsnips, peeled and chopped
• 3 carrots, chopped
• 1 red pepper, chopped
• 1/2 yellow onion, chopped
• 1/2 red onion, chopped
• 4 cloves of garlic, minced or chopped
• 2 T olive oil
• 1 large can of tomato puree (28oz)
• 2 c. of corn
• 1 can of black beans
• 1 can of garbanzo beans
• 2 c. of vegetable broth
• 1 1/2 T. chili powder
• 1 T. cumin
• 1 T. turmeric
• 1 t. cayenne
• Salt/pepper to taste

1. In a large pot, saute onions and garlic in olive oil for 5 minutes. Add sweet potatoes, parsnips and carrots. Continue to saute for another 5 minutes. Add red pepper and tomato puree and vegetable broth. Add rest of spices. Adjust to taste (more cayenne to make it hotter etc). Add corn and beans. Simmer low for 20 minutes.

sweet potatoes, parsnips, carrots, red pepper, yellow onion, red onion, garlic, olive oil, tomato puree, corn, black beans, garbanzo beans, vegetable broth, chili powder, cumin, turmeric, cayenne, salt

Taken from www.epicurious.com/recipes/member/views/autumnal-vegetarian-chili-50156830 (may not work)