Vegetable Chili from Mexico

Name: Vegetable Chili from Mexico
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4-6 serving(s)
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; 4 tablespoons dried ancho chile powder; 1 cup orange juice; 1 tablespoon lime juice; salt and pepper; 2 tablespoons extra virgin olive oil

Submitted by lynnski LA

"Restaurateurs Mary Sue and Susan were traveling in Mexico to find contemporary Mexican recipes for their restaurant, and this was one of their finds. They featured it on an episode of the Cooking show, "Savor the Southwest" which aired several years ago. It's easy to make, delicious and authentic Mexican. A cooking note: it's best made with either red or pink beans. As for chilies, if ancho is not available, other chilies cans be substitutes."

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Ready In:: 1hr
Ingredients:: 18
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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RECIPE SUBMITTED BY

lynnski LA

Los Angeles, CA

I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.

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