E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page 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. Level Intermediate Prep Time 15 minutes Cook Time 45 minutes Serves 8 Cook it With Our 3 Quart Enameled Dutch Oven 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 ½-inch pieces 4 small parsnips, peeled and cut into ½-inch pieces 2 large carrots, peeled and cut into ½-inch pieces 1 medium sweet potato or 1 small winter squash, peeled and cut into ½-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 ½ cups 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 Directions Gradually 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. 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. 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. Stir in the tomatoes, hominy, and beans. Simmer until heated through, about 8 minutes. Season to taste with salt. Serve warm with the oranges, sour cream, and chips on the side. 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. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page 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. Level Intermediate Prep Time 15 minutes Cook Time 45 minutes Serves 8 Cook it With Our 3 Quart Enameled Dutch Oven 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 ½-inch pieces 4 small parsnips, peeled and cut into ½-inch pieces 2 large carrots, peeled and cut into ½-inch pieces 1 medium sweet potato or 1 small winter squash, peeled and cut into ½-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 ½ cups 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 Directions Gradually 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. 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. 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. Stir in the tomatoes, hominy, and beans. Simmer until heated through, about 8 minutes. Season to taste with salt. Serve warm with the oranges, sour cream, and chips on the side. 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. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
