Suggested Wines

  • Pinot Noir (Dry Red)
  • Syrah (Dry Red)
  • Riesling (Semi-Dry White)
  • Party Sangria (Sweet Red)

This vegetable chili, thick with kidney beans and hominy, is deliciously smoky and spicy. The smokiness of a Syrah or Pinot Noir is a great pairing. Or try something with some sweetness such as Semi-Dry Riesling or Party Sangria, which helps tame the heat from the chili in the dish.


  • ¼ cup vegetable oil
  • 1 onion, chopped
  • 2 medium garlic cloves, very finely chopped
  • 1 large red bell pepper, peeled and cut into ½-inch pieces
  • ½ pound parsnips, peeled and cut into ½-inch pieces
  • ½ pound carrots, cut into ½-inch pieces
  • 1 tablespoon chile powder
  • 1 tablespoon cumin
  • Salt
  • One 14-ounce can peeled Italian tomatoes
  • 1 canned chipotle in adobo, plus 1 tablespoon adobo sauce
  • 1-1/2 cups water
  • 1 cup canned hominy, drained
  • 1 cup canned red kidney beans, drained

Brown rice, chopped red onions, cilantro, sour cream and tortilla chips or bread toasts, for serving.


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 chili powder and cumin and season with salt. Cook for 1 minute.

In a blender, puree the tomatoes and their juices with the chipotle, adobo sauce and water until 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.