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
- 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.
- Add the garlic, bell peppers, parsnips, carrots, squash, and salt and cook, stirring often, until the vegetables begin to soften, about 15 minutes.
- Add the chile, cumin, coriander, cinnamon, and cocoa. Cook, stirring constantly, for 2 minutes. Reduce the heat if the spices begin to scorch.
- 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.
- Stir in the hominy and black beans. Simmer until heated through, about 5 minutes.
- 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.