Chipotle Vegetable Chili

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 medium cloves garlic, finely chopped
• 1/2 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 chipotle peppers in adobo, diced, plus 1 tablespoon adobo sauce
• 2 cups low-sodium vegetable stock
• 2 cups chopped kale
• 1 15 ounce can black beans, rinsed and drained
• Salt, to taste
• Freshly ground black pepper, to taste

Directions

1. In a medium stock pot, heat the oil over medium-high heat. Add the onion and garlic and cook 3 minutes. Add the parsnips, sweet potato and squash; cook, stirring occasionally, 5 minutes. Stir in the chili powder, cumin, cocoa powder and cinnamon; cook 1 minute.
2. Add the tomatoes, chipotle peppers and adobo sauce, and vegetable stock. Partially cover and simmer 20 minutes. Mix in the kale and stir until wilted. Add the black beans; stir to combine. Season with salt and black pepper to taste; serve.