Cozy Up to this Healthy Vegetable Chili Recipe

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I originally found this recipe in Food and Wine magazine. I tried it out with my friend and marathon running buddy Rolando. He’s the kind of guy who buys stuff from the store and “pretends” he made it. I really don’t care because he is an amazing host and friend — and he always provides enough wine!

I can also say as a new mom, dinner is harder than ever to get on the table (y’all with me). This is an easy recipe that lasts and freezes well. It’s also versatile. You can change the toppings, wrap it in a tortilla with some spinach, or even add a little to a couple eggs for a savory breakfast.

You will love this recipe. Make it now, before the warmer weather really sets in. You will not regret it. Just one note, don’t do what my other friend (and marathon buddy) Margaret did — use a WHOLE CAN of Chipotle pepper in adobo. You will set some mouths on fire!

Enjoy! (preferrably with a nice red)! Thanks to Food and Wine for an awesome recipe. My friends and clients love it.
This chili is perfect for the cooler months. You can cozy up to a warm fire with this vitamin packed stew. The spices, veggies and beans make this my favorite recipe. You can make swap out different veggies and types of beans depending on your preference. I recommend this recipe to my clients that are looking for a simple, warm, and nutritious meal during these cold winter months!

winterchili

Ingredients

  • 1/4 cup vegetable oil
  • 1 onion, chopped
  • 2 medium garlic cloves, very finely chopped
  • 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, cut into 1/2-inch pieces
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • Salt
  • One 14-ounce can 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
  • Brown rice, chopped red onions, cilantro, sour cream and tortilla chips or bread toasts, for serving

In a medium, heavy enameled cast-iron casserole or Dutch oven, heat the oil. Add the onion and garlic and cook over high heat, stirring, until slightly softened, about 3 minutes. Add the bell pepper, parsnips and carrots and cook, stirring occasionally, until lightly browned in spots, about 5 minutes. Stir in the chili powder and cumin and season with salt. Cook for 1 minute.

In a blender, puree the tomatoes and their juices with the chipotle, adobo sauce and water until very smooth. Add the mixture to the casserole along with the hominy and beans and bring to a boil. Cover partially and simmer the chili over moderate heat until the vegetables are tender, about 20 minutes. Season with salt. Serve with rice, red onions, cilantro, sour cream and chips.

This dish is a perfect make-ahead meal. The chili can be refrigerated for up to 2 days.

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