Vegetable Chili from Mexico

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 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

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 chili and season with salt and pepper as necessary.

11. 11

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