Photo by Andrew Cebulka

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8 servings

  • 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
  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.

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