Today's Tip: November Recipe #10 - Chipotle Chili!

This cold snap across the country is keeping me in the mood for soups and chili so today I am sharing with you another one of my fall/winter favorites!  The chili has a very intense flavor - it is a little bit spicy and the ingredients blend together so well.  And best of all - it's quick and easy!

Chipotle Vegetable Chili

1 Tbl grapeseed or olive oil

1 large yellow onion, diced

2 medium garlic cloves, finely chopped

½ lb. parsnips, peeled and cut into ½” pieces

1 large sweet potato, cut into ½” pieces

3 cups peeled, seeded butternut squash, cut into ½” pieces (this can be bought pre-peeled & cut in your grocery store's produce section)

2 Tbl chili powder

2 Tbl ground cumin

1 Tbl unsweetened cocoa powder

1 tsp cinnamon

1 26-oz. can diced tomatoes with juice

2 chipotle peppers in adobo sauce, diced, plus 1 t of the sauce (this comes canned in the Mexican foods area of your grocery store)

2 cups low-sodium vegetable stock (or more as needed)

2-3 cups chopped kale

1 15-oz. can black beans, rinsed and drained

Salt & pepper to taste

Notes:  I typically add either 1lb lean ground beef or 1lb shredded chicken to this chili.

Heat oil in a medium stockpot over med-high heat.  Add onion & garlic – cook 3 min.  Add parsnips, sweet potato and squash & cook 5 min. Stir in the chili powder, cumin, cocoa powder and cinnamon – cook 1 min.

Add tomatoes, chipotle peppers, sauce & vegetable stock.  Partially cover and simmer 20 minutes.  Mix in the kale and stir until wilted.  Add black beans, salt & pepper. 

Adapted from Fitness Magazine: 350 cal., 14 g protein, 68 g carbohydrate, 9 g fat, 19 g fiber (these statistics are without the added meat)