Active Time
25 MIN
Total Time
45 MIN
Yield
Serves : 4
© Con Poulos

How to Make It

Step 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.

Step 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.

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