Vegetable Chili from Mexico

Ingredients

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

1. 1

   Ancho Chile Salsa (make ahead):.

2. 2

   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.

3. 3

   Red Bean Chili:.

4. 4

   Heat olive oil in a large stockpot or Dutch oven over medium heat.

5. 5

   Cook onions with salt and pepper until golden, about 10 to 15 minutes.

6. 6

   Add garlic and cook, stirring frequently, until aroma is released.

7. 7

   Add beans and water or stock to the pot, along with ancho chili powder, parsnips, and carrots.

8. 8

   Turn heat up to medium-high and bring to a low boil for 10 minutes.

9. 9

   Reduce heat to medium, add zucchini and squash, and simmer until all the vegetables are soft, about 15 minutes longer.

10. 10

    Taste shili and season with salt and pepper as necessary.

11. 11

    Ladel into bowls and serve hot topped with a spoonful of Ancho Chile Salsa.