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Chipotle Vegetable Chili

Chipotle Vegetable Chili
Makes: 4  servings Prep 20 mins Cook 45 mins


  • 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


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.

From FitnessMagazine.com