- 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
- 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.