A cheesy chili with no meat, no cheese AND no beans? Yes! Through a combination of spices and nutritional yeast -- which provides a hit of both B6 and B12 vitamins -- the sauce of this vegetable medley takes on a cheddar cheese-like quality. Turmeric adds additional orange color while lending a boost of antioxidant power.
INGREDIENTS
SERVES 6
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5 cups Oven Roasted Butternut Squash
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1 serving Japanese Sweet Potato
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2 cups Celery Root (celeriac)
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4 tbsp Jalapenos
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16 oz Strained Tomatoes
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1 cup Vegetable Cooking Stock
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2 oz Tomato Paste
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3 tbsp chili powder
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2 rounded tbsp Nutritional yeast
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1 tbsp Onion Powder
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1 tbsp Avocado Oil
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1 tsp Spices - Smoked Paprika
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1 tsp Salt
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1/2 tsp Garlic Powder
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1/2 tsp Turmeric
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1/4 tsp Cayenne Pepper!
DIRECTIONS
1
Over medium heat, steam sweet potato and celery root for 5 minutes in 1/2 an inch of water in a medium-sized pot; drain and discard water
2
Rinse/dry pot and place over med-high heat; add oil
3
Saute jalapenos, steamed veggies, and all spices (except nutritional yeast) until fragrant, about 2 minutes
4
Add jarred tomato products, vegetable stock, roasted squash, and salt, and bring to a boil
5
Simmer for 5 minutes or until vegetables are fully tender; add nutritional yeast