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Chipotle Vegetable Chili

Rated : 
 by 32 people
Makes: 4 servings Prep 20 mins Cook 45 mins View Nutrition Facts

Ingredients

  • 2 tablespoons  vegetable oil
  • 1 large yellow onion, diced
  • 2 medium cloves garlic, finely chopped
  • 1/2 pound  parsnips, peeled and cut into 1/2-inch pieces
  • 1 large sweet potato, cut into 1/2-inch pieces
  • 3 cups  peeled, seeded butternut squash, cut into 1/2-inch pieces
  • 2 tablespoons  chili powder
  • 2 tablespoons  ground cumin
  • 1 tablespoon  unsweetened cocoa powder
  • 1 teaspoon  cinnamon
  • 1 26 ounce can diced tomatoes with juice
  • 2 chipotle peppers in adobo, diced, plus 1 tablespoon adobo sauce
  • 2 cups  low-sodium vegetable stock
  • 2 cups  chopped kale
  • 1 15 ounce can black beans, rinsed and drained
  • Salt, to taste
  • Freshly ground black pepper, to taste

Directions

1. In a medium stock pot, heat the oil over medium-high heat. Add the onion and garlic and cook 3 minutes. Add the parsnips, sweet potato and squash; cook, stirring occasionally, 5 minutes. Stir in the chili powder, cumin, cocoa powder and cinnamon; cook 1 minute.

2. Add the tomatoes, chipotle peppers and adobo sauce, and vegetable stock. Partially cover and simmer 20 minutes. Mix in the kale and stir until wilted. Add the black beans; stir to combine. Season with salt and black pepper to taste; serve.

Chipotle Vegetable Chili
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Comments
7940369008
kathy5332 wrote:

Helpful note: Butternut squash doesn't have to be peeled at all - once cooked, the skin is completely edible!

11/9/2012 07:13:43 PM Report Abuse
lombardo30 wrote:

Thank you for having vegan recipes. My daughter and I love to cook. We try to change recipes to meet our needs. I made it without the oil to reduce the fat contents. THANK YOU

10/13/2011 07:49:42 PM Report Abuse
tanyastrauss wrote:

I loved this but found it a little too spicy with 2 1/2 peppers. This made a TON of chili - I froze a whole quart and still have leftovers from dinner. It's very good, although I can't taste the squash as much as I'd like so next time I may add more. I also used 2 cans of beans and served it over quinoa for more protein.

3/10/2011 05:32:41 PM Report Abuse
friedmancarly wrote:

How many servings does this make? Seems like a ton of food! Yum!

2/21/2011 10:45:37 AM Report Abuse
jenlynngeist wrote:

Made this last night for dinner and it was DELICIOUS! I added some venison for some extra protein and loaded up on the squash. I actually added a third pepper too! Spicy and tasty! :)

1/31/2011 11:01:14 AM Report Abuse

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