Healthy & Delicious: Winter Vegetable Chili Recipe

• 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

1. 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 saute about 5 minutes, stirring occasionally. Add chile powder, cumin, and salt to taste. Stir to combine. Saute for about 1 minute.
2. While the veggies are cooking, combine tomatoes, chipotle, adobo sauce, and water in a blender. Puree until smooth.
3. 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 rice if you have it around. (They go very well together.)

extra virgin olive oil, onion, garlic, red bell pepper, parsnips, carrots, chile powder, ground cumin, kosher salt, tomatoes, adobo sauce, water, hominy, kidney beans

Taken from www.seriouseats.com/recipes/2010/01/healthy-delicious-winter-vegetable-chili-recipe.html (may not work)