Winter Vegetable Chili Recipe

Name: Winter Vegetable Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 chile 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

Servings: persons

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 chile 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

1
In a medium, heavy enameled cast-iron casserole or Dutch oven, heat the oil.
2
Add the onion and garlic and cook over high heat, stirring, until slightly softened, about 3 minutes.
3
Add the bell pepper, parsnips and carrots and cook, stirring occasionally, until lightly browned in spots, about 5 minutes.
4
Stir in the chile powder and cumin and season with salt.
5
Cook for 1 minute.
6
In a blender, puree the tomatoes and their juices with the chipotle, adobo sauce and water until very smooth.
7
Add the mixture to the casserole along with the hominy and beans and bring to a boil.
8
Cover partially and simmer the chili over moderate heat until the vegetables are tender, about 20 minutes.
9
Season with salt.
10
Serve with rice, red onions, cilantro, sour cream and chips.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Winter Vegetable Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Winter Vegetable Chili

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