Chipotle Vegetable Chili
Prep:
20 mins
Cook: 45 mins
Makes: 4 servings
View Nutrition Facts
Cook: 45 mins
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.
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 AbuseI 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 AbuseHow many servings does this make? Seems like a ton of food! Yum!
2/21/2011 10:45:37 AM Report AbuseMade 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 AbuseThis was really good! I'd do two things differently next time. 1) only one chipotle pepper; 2) roast the squash separately and add it toward the end of the cooking time. Maybe it's just me, but I find peeling butternut squash a huge pain.
1/30/2011 07:40:15 PM Report Abuse