"Meatless Monday" Recipe - Chipotle Vegetable Chili

This week's "Meatless Monday" recipe comes from the Fitness Magazine website, http://www.fitnessmagazine.com/recipe/chili/chipotle-vegetable-chili/




Chipotle Vegetable Chili



Makes: 4 servings



INGREDIENTS
2 tablespoons  vegetable 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.