Winter Vegetable Chili Print Email

2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 medium garlic cloves, minced
1 large red bell pepper, cut into 1/2-inch pieces
1/2 pound parsnips, peeled and cut into 1/2-inch pieces
1/2 pound carrots, peeled cut into 1/2-inch pieces
1 tablespoon chile powder
1 tablespoon ground cumin
Kosher salt to taste
14.5-ounce can diced or peeled Italian tomatoes
1 canned chipotle in adobo, plus 1 tablespoon adobo sauce
1 1/2 cups water
1 cup canned hominy, drained
1 cup canned red kidney beans, drained

In a large pot or Dutch oven, heat oil over medium-high heat. Add onion. Saute 5 minutes, until soft and a little translucent, stirring occasionally. Add garlic and cook until fragrant, about 30 seconds. Add bell pepper, parsnips, carrots and sauté about 5 minutes, stirring occasionally. Add chile powder, cumin, and salt to taste. Stir to combine. Saute for about 1 minute.

While the veggies are cooking, combine tomatoes, chipotle, adobo sauce, and water in a blender. Puree until smooth.

Pour tomato mixture into cooked veggies. Add hominy and kidney beans. Stir to combine. Drop heat to medium-low, cover about 3/4 of the pot, and simmer for 20 to 30 minutes. Salt to taste. Serve over brown or white rice.

- serves 4 -
Adapted from Food & Wine.