Ingredients

• 1 tbsp olive oil

• 1 large onion, chopped

• 2 large cloves garlic, minced

• 2 carrots, peeled and sliced

• 2 parsnips, peeled and sliced

• 1 stalk celery, sliced

• 1 green pepper, chopped

• 1 tbsp. chili powder

• 1 tbsp. ground cumin

• 1 tsp. coriander

• 1 tsp. oregano

• 1/4 tsp. ground cloves

• 1/4 tsp. freshly ground black pepper

• 1/2 tsp. salt

• 1 tbsp. brown sugar

• 1 16-ounce can of tomatoes, chopped, with juice

• 2 cups vegetable broth

• 2 16-ounce cans of kidney or pinto beans

Directions

1. In a large, heavy saucepan, heat the oil, and saute the onions, garlic, carrots, parsnips, celery, and green pepper until softened.

2. Add the chili powder, cumin, coriander, oregano, cloves, pepper, salt, and brown sugar. Stir until mixed.

3. Add the tomatoes, broth, and beans. Bring the chili to a boil, reduce heat, cover the pan, and simmer for 30 minutes or more.

4. Serve the chili hot with a dollop of yogurt or sour cream, if desired. This chili is also good served over cooked rice, topped with shredded cheddar cheese.