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Main Ingredient: Vegetables
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Prep Time: 15 minutes
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Cook Time: 45 minutes
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Serves: 8
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Recipe by: Lodge Cast Iron
This hearty chilli is filled with winter root vegetables and packed with flavour
For best results, make this chilli at least one day ahead. To store the chilli, cool, cover, and refrigerate for up to three days. Rewarm over medium heat and check the seasoning before serving.
METHOD
- Gradually heat the oil in a 3-quart enamelled 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 soften, about 8 minutes.
- Add the ground chile, cumin, coriander, cinnamon, and paprika and cook, stirring 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.
