Vegetable Chili from Mexico
Ready In: 1 hr
Serves: 4-6
Ingredients
- 1⁄3 cup extra virgin olive oil
- 1 1⁄2 medium white onions, diced
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 4 garlic cloves, minced
- 3 (14 ounce) cans red beans, drained
- 1 quart water or 1 quart vegetable stock
- 2 chilies, ancho preferred
- 2 parsnips, peeled and cut into 1/2 inch chunks
- 2 medium carrots, peeled and cut into 1/2 inch chunks
- 2 celery ribs, cut into 1/2 inch chunks
- 1 medium zucchini, cut into 1/2 inch chunks
- 1 medium crookneck yellow squash, cut into 1/2 inch chunks
ancho chile salsa
- 4 tablespoons dried ancho chile powder
- 1 cup orange juice
- 1 tablespoon lime juice
- salt and pepper
- 2 tablespoons extra virgin olive oil
Directions
- Ancho Chile Salsa (make ahead):
- Combine all ingredients in a bowl, mix well and let sit at least 30 minutes before serving. It will keep refrigerated for a few days.
- Red Bean Chili:
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Cook onions with salt and pepper until golden, about 10 to 15 minutes.
- Add garlic and cook, stirring frequently, until aroma is released.
- Add beans and water or stock to the pot, along with ancho chili powder, parsnips, and carrots.
- Turn heat up to medium-high and bring to a low boil for 10 minutes.
- Reduce heat to medium, add zucchini and squash, and simmer until all the vegetables are soft, about 15 minutes longer.
- Taste chili and season with salt and pepper as necessary.
- Ladle into bowls and serve hot topped with a spoonful of Ancho Chile Salsa.
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