15 Heirloom Bean and Root Vegetable Chili

Serves 8 guests
Preparation time: 2 ½ hours


1 lb 15 Bean mix
1 cup Carrots (peeled and cut into ½ inch dices)
1 cup Parsnips (peeled and cut into ½ inch dices)
1 cup Celeriac (peeled and cut into ½ inch dices)

[private] 1 cup Yellow Beets (peeled and cut into ½ inch dices)
1 pc Red Onion (peeled and finely diced)
¼ cup Green Onions (finely cut)
¼ cup Parsley (finely cut)
1 tbsp. Olive Oil
1 Sprig of Thyme
2 qt. Vegetable Stock
1 can Diced Tomatoes
1 tsp. Chili Powder
Salt and Pepper

Place beans in a pot.
Cover with 2 quarts of water and allow to soak for 8 hours.
Drain the water after soaking and set beans aside.

You can actually skip the soaking process, but the dried beans tend to burn easier if you prepare the dish on the stove top!

Preheat oven on a convection setting to 300°
Place a large pot on medium heat and add olive oil.
Once the oil is hot, add the diced onions and thyme. Sauté until onions are translucent.
Add all of the root vegetables and the chili powder and sauté for 2 minutes.
Add the beans and bring to boil while stirring occasionally with 2 quarts of vegetable stock.
Season with salt and pepper and add the diced tomatoes.
Cover the pot with a lid and place in the oven for 1 ½ hour.
Remove from oven and add the parsley and green onions.

This is my favorite winter recipe as it can all be cooked in one pot. It is healthy and has a lot of flavor. You might think 2 hours is a long preparation time; but it is actually only 1 hour if you consider that once you have everything prepared, the oven does the cooking. This is also a great recipe to cook days ahead as it tastes even better once it is reheated.

I also switch up the vegetables depending on the season: In fall I would use pumpkins, butternut squash and kohlrabi, for example, so don’t take the recipe too serious and make your own versions!

I did not mention in the ingredients list that the products are organic or sustainable, but for me, this is a given.