Chipotle and Chocolate Root Vegetable ChiliServes 4

Ingredients

• 2 tablespoons vegetable oil
• 1 large yellow onion, diced
• 2 medium garlic cloves, finely chopped
• 1/4 pound parsnips, peeled and cut into 1/2-inch pieces
• 1 large sweet potato, cut into 1/2-inch pieces
• 3 cups peeled, seeded butternut squash, cut into 1/2-inch pieces
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon cinnamon
• 1 26-ounce can diced tomatoes with juice
• 2 canned, dices chipotle peppers in adobo, plus 1 tablespoon adobo sauce
• 2 cups low sodium vegetable stock
• 2 cups Lacinato kale, chopped
• 1 15-oz can black beans, rinsed and drained
• Salt and pepper to taste

Directions

In a medium-sized Dutch oven or stock pot, heat the oil. Add the onion and garlic and cook over medium-high heat, until slightly softened, about 3 minutes. Add the parsnips and sweet potato. Squash and cook, stirring occasionally, for about 5 minutes. Stir in the chili powder, cumin, chocolate, and cinnamon and cook for 1 minute.

Add tomatoes, chipotle peppers, adobo sauce, and stock. Cover partially and simmer the chili over moderate heat until the vegetables are tender, about 20 minutes. Add the kale, stir until wilted. Add the black beans and stir to combine. Season with salt and pepper.