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   MSGID: 35276.fidonet_cooking@1:105/500 2da9d681   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Roasted Root Vegetable Chili   
    Categories: Chili   
         Yield: 6 Servings   
       
         1 lg Sweet onion; chopped   
         2 lg Carrots; diced   
         2 md Parsnips; diced   
         1 lg Yukon Gold potato; diced   
              Salt   
              Black pepper; freshly ground   
         1 tb Olive oil -OR-   
       1/4 c  Water   
         1    Bell pepper; red or green,   
              - chopped   
         3 cl Garlic; mincced   
         1    Jalapeno; seeded & minced   
         2 tb Tomato paste   
         2 tb Chili powder   
         1 ts Ground cumin   
    14 1/2 oz Can diced fire-roasted   
              - tomatoes; undrained   
         3 c  Cooked pinto beans -OR-   
        30 oz Beans (2 cans);   
              - rinsed & drained   
         1 c  Water or vegetable broth   
       
     You may peel or not peel the carrots, parsnips, and potatoes, but as   
     with all vegetables, be sure to wash them thoroughly if left unpeeled.   
        
     Preheat the oven to 400?F. Generously oil a large shallow baking pan.   
     Distribute the onion, carrots, parsnips, and potato in the pan.   
     Sprinkle with salt and pepper, tossing to coat. Roast the vegetables,   
     turning once, until softened and lightly browned, about 30 minutes.   
        
     Heat the oive oil or water in a large pot over medium heat. Add the   
     bell pepper, garlic, and jalapeno, and cook, stirring, until   
     fragrant, about 1 minute. Stir in the tomato paste, chili powder,   
     cumin, and 1/2 ts salt. Add the tomatoes and their juice, pinto   
     beans, and 1/2 cup water, and bring to a boil. Reduce the heat to a   
     simmer and cook for 15 minutes.   
        
     When the roasted vegetables are tender, add them to the pot and   
     simmer for 15 minutes to blend the flavors. Add additional water, if   
     needed. Taste and adjust the seasonings, if needed. Serve hot.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
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