This is a super easy chili you can quickly make on a weeknight. And even though it's a veggie chili, there's a lot of vibrant, complex flavors and umami notes thanks to the dry sherry, worcesterchire sauce, and roasted peppers.
The parsnips add a crisp sweetness, and I used a combination of black beans and kidney beans because those are the only two kinds of beans I like.
I also made cheddar cornbread with this chili, but I'm not including that recipe here because I forgot to write it down. OOPS!
