Olive oil

1 jumbo onion, chopped large dice

1 large green pepper, cored, seeded and diced large cubes

3 cloves garlic, sliced

2 tablespoons chili powder

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon smoked paprika

1 butternut squash (about 11/2 lbs), peeled, seeded and cut into 3/4-inch cubes

1 pound sweet potatoes peeled and cut into 3/4-inch cubes

1/2 pound parsnips, peeled and cut into 3/4-inch cubes

1/2 pound white turnips, peeled and cut into 1/2 cubes

1/2 pound carrots, peeled and cut into 3/4 cubes

2 14 1/2 – ounce can fire-roasted tomatoes, crushed or whole

1 15 – ounce can garbanzo, drained and rinsed

1 lime, zested and juiced

1/2 cup cilantro, chopped

One bunch scallions, chopped (or onions)

1 jalapeno or serrano, sliced

1 lime wedged for garnish

1 avocado diced for garnish

Queso Fresco or Shredded Cheese

Hot Sauce



Heat a coating of oil in a large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook 3 minutes, stirring occasionally. Season generously with salt and pepper. Add all 5 spices and cook until aromatic. Add tomato and if using whole, crush them with your hands. Add all five vegetables and bring to a boil. If the chili is not brothy, add water to reach desired consistency. The goal is not meant to be pasty, but a thick broth. Reduce and simmer on medium low heat, partially covered, for 25 minutes, stirring occasionally and check for doneness of vegetables. They may need additional cooking time. Add beans and heat through. Stir in lime zest and juice and taste for seasoning, readjust if necessary, or add any additional water.


Place toppings in bowls and allow guests to serve themselves.