Entrees

Winter Root Vegetable Chili

Sheri Castle / September 7, 2016

This hearty chili is filled with winter root vegetables and packed with flavor. For best results, make this chili at least one day ahead.

To store the chili, cool, cover, and refrigerate for up to three days. Rewarm over medium heat and check the seasoning before serving.

Winter Vegetable Chili

Prep Time

15 minutes

Cook Time

45 minutes

Servings

8

Ingredients

  • 3 tablespoons vegetable oil 
  • 1 medium onion, chopped 
  • 2 medium garlic cloves, very finely chopped 
  • 2 large red, yellow, and/or orange bell peppers, seeded and cut into 1/2-inch pieces 
  • 4 small parsnips, peeled and cut into 1/2-inch pieces 
  • 2 large carrots, peeled and cut into 1/2-inch pieces 
  • 1 medium sweet potato or 1 small winter squash, peeled and cut into 1/2-inch pieces
  • 1 teaspoon kosher salt, plus more to taste
  • 2 tablespoons ground ancho or chipotle chile powder 
  • 1 tablespoon ground cumin 
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 tablespoon smoked paprika
  • 1 cup amber ale
  • 1 1/2 cups vegetable juice, such as V8
  • 1 (14-ounce) can fire-roasted diced tomatoes, undrained 
  • 1 (15-ounce) can hominy, rinsed and drained 
  • 2 (15-ounce) cans black beans, rinsed and drained
  • Orange wedges, sour cream, and corn chips, for serving
Winter Vegetable Chili

Preparation

  1. Heat the oil in a 3-quart enameled cast iron Dutch oven over medium-high heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the garlic, bell peppers, parsnips, carrots, sweet potato, and salt and cook, stirring often, until the vegetables begin to soften, about 8 minutes. 
  2. Add the ground chile, cumin, coriander, cinnamon, and paprika and cook, stirring constantly, for 3 minutes. Reduce the heat if the spices begin to scorch.
  3. Add the ale and vegetable juice. Stir to scrape up the browned glaze from the bottom of the pot. Bring to a boil, reduce the heat, partially cover the pot, and simmer until the vegetables are almost tender, about 8 minutes, stirring occasionally. 
  4. Stir in the tomatoes, hominy, and beans. Simmer until heated through, about 8 minutes.
  5. Season to taste with salt. Serve warm with the oranges, sour cream, and chips on the side.
Sheri Castle

Contributed By

Sheri Castle

Sheri Castle is a cooking instructor living in Chapel Hill, South Carolina. She is the author of The New Southern Garden Cookbook

Winter Root Vegetable Chili

By Sheri Castle

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 8

Ingredients

  • 3 tablespoons vegetable oil 
  • 1 medium onion, chopped 
  • 2 medium garlic cloves, very finely chopped 
  • 2 large red, yellow, and/or orange bell peppers, seeded and cut into 1/2-inch pieces 
  • 4 small parsnips, peeled and cut into 1/2-inch pieces 
  • 2 large carrots, peeled and cut into 1/2-inch pieces 
  • 1 medium sweet potato or 1 small winter squash, peeled and cut into 1/2-inch pieces
  • 1 teaspoon kosher salt, plus more to taste
  • 2 tablespoons ground ancho or chipotle chile powder 
  • 1 tablespoon ground cumin 
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 tablespoon smoked paprika
  • 1 cup amber ale
  • 1 1/2 cups vegetable juice, such as V8
  • 1 (14-ounce) can fire-roasted diced tomatoes, undrained 
  • 1 (15-ounce) can hominy, rinsed and drained 
  • 2 (15-ounce) cans black beans, rinsed and drained
  • Orange wedges, sour cream, and corn chips, for serving
Winter Root Vegetable Chili

Preparation

  1. Heat the oil in a 3-quart enameled cast iron Dutch oven over medium-high heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the garlic, bell peppers, parsnips, carrots, sweet potato, and salt and cook, stirring often, until the vegetables begin to soften, about 8 minutes. 
  2. Add the ground chile, cumin, coriander, cinnamon, and paprika and cook, stirring constantly, for 3 minutes. Reduce the heat if the spices begin to scorch.
  3. Add the ale and vegetable juice. Stir to scrape up the browned glaze from the bottom of the pot. Bring to a boil, reduce the heat, partially cover the pot, and simmer until the vegetables are almost tender, about 8 minutes, stirring occasionally. 
  4. Stir in the tomatoes, hominy, and beans. Simmer until heated through, about 8 minutes.
  5. Season to taste with salt. Serve warm with the oranges, sour cream, and chips on the side.

Recipe by Sheri Castle for Lodge Cast Iron at http://www.lodgemfg.com/recipe/winter-vegetable-chili