The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Winter Vegetable Chili

Advertisement

Ingredients

3 tablespoons vegetable oil

1 medium onion, chopped (about 2 cups)

2 garlic cloves, finely chopped

2 large red, yellow, and/or orange bell peppers, cored and cut into 1-inch pieces (about 2 cups)

4 small parsnips, peeled and cut into 1-inch pieces (about 1 cup)

2 large carrots, peeled and cut into 1-inch pieces (about 3 cups)

1 teaspoon kosher salt, plus more to taste

2 tablespoons ground chile (ancho for mild or chipotle for hot and smoky)

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon ground cinnamon

1 12-ounce bottle pale or amber ale

1 cup vegetable juice, such as V8

1 14.5-ounce can fire-roasted diced tomatoes

1 15-ounce can hominy, drained and rinsed

1 15-ounce can black beans, drained and rinsed

Lime wedges, sour cream, and corn chips, for serving

Directions

  1. Heat the oil in a small pot over medium-high heat. Add the onion and a pinch of salt and cook, stirring often, until softened, about 5 minutes.
  2. Add the garlic, bell peppers, parsnips, carrots, squash, and salt and cook, stirring often, until the vegetables begin to soften, about 15 minutes.
  3. Add the chile, cumin, coriander, cinnamon, and cocoa. Cook, stirring constantly, for 2 minutes. Reduce the heat if the spices begin to scorch.
  4. Add the ale, vegetable juice, and tomatoes. Stir to scrape up the browned glaze from the bottom of the pan. Bring to a boil, reduce the heat, partially cover the pot, and simmer until the vegetables are almost tender, about 15 minutes.
  5. Stir in the hominy and black beans. Simmer until heated through, about 5 minutes.
  6. Check the seasoning. Serve warm with the lime, sour cream, and chips.

Make-Ahead Note: For best flavor, make the chili at least one day and up to three days ahead. Cool, cover, and refrigerate. Rewarm over medium heat and check the seasoning before serving.

Print Recipe