Monday, September 23, 2013

Vegetable Chili

Prep / Total time : 50 minutes               Serves 4

This vegetable chili, thick with kidney beans and hominy (dried, hulled corn kernels), is deliciously smoky and spicy.

1/4            cup vegetable oil
1               onion, chopped
2               medium garlic cloves, very finely chopped
1               large red bell pepper, cut into 1/2-inch pieces
1/2            pound parsnips, peeled and cut into 1/2-inch pieces
1/2            pound carrots, cut into 1/2-inch pieces
1               tablespoon chile powder
1               tablespoon ground cumin
1              14-ounce can peeled Italian tomatoes
1              canned chipotle in adobo, plus 1 tablespoon adobo sauce
1-1/2        cups water
1              cup canned hominy, drained
1              cup canned red kidney beans, drained
 **Brown rice, chopped red onions, cilantro, sour cream and tortilla chips or bread toasts, for serving**

1.       In a medium, heavy enameled cast-iron casserole or Dutch oven, heat the oil. Add the onion and garlic and cook over high heat, stirring, until slightly softened, about 3 minutes. Add the bell pepper, parsnips and carrots and cook, stirring occasionally, until lightly browned in spots, about 5 minutes. Stir in the chile powder and cumin and season with salt. Cook for 1 minute.
2.        In a blender, puree the tomatoes and their juices with the chipotle, adobo sauce and water until very smooth. Add the mixture to the casserole along with the hominy and beans and bring to a boil. Cover partially and simmer the chili over moderate heat until the vegetables are tender, about 20 minutes. Season with salt. Serve with rice, red onions, cilantro, sour cream and chips.

Make ahead the chili can be refrigerated for up to 2 days.

Suggested Pairing :
A smoky Syrah or dark ale; or something sweet, like sangria, which helps tame the heat from the chile in the dish.


  1. This chilli dish is interesting, will certainly pair well with toasts..... slurp!

    1. Hi Sokehah Cheah , it's a nice comfort meal , no meat , just plain wholesome veggies . Thanks for stopping by :).

  2. The chili looks great. I am ready for the chili weather it has finally cooled off a little here in Texas. Thanks for dropping by, hope to see you again. Those two puppies are tooo cute <;)
    Following you back.
    Cathy's Cupboard Calamity

    1. Hi Kathy , I'm in North Louisiana , that makes us neighbors , cool weather , I'm ready , love your blog and i will return annd thanks for following , Maxy and Tonka think they own the place , thanks for stopping by :).

  3. It sounds really delicious! Nice an spicy!

    1. Hi Medeja , I was amazed when I first made it , Chili with no meat , thanks for stopping by :).

  4. Replies
    1. Hi Cquek , yummy good and spicy , thanks for stopping by .:)>


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