Winter vegetable chili

I love when a new Food & Wine magazine arrives in my mailbox. I have been a faithful subscriber since college...thank you mom!! I feel just as excited as I was when I would receive Tiger Beat in the 80s, so you tell just how excited I am. But rather than pulling out the centerfold of Rick Springfield to put on my wall, I flip through immediately, looking for what recipes I can make right away.

The latest issue had a colorful chili dish on the cover, and luckily it was naturally gluten-free, with intriguing ingredients and vegetarian...a must! I made it that night. This recipe is inspired, with small changes, by their recipe:

1/4 cup olive oil

1 onion, chopped

2 garlic cloves, minced

1 red bell pepper, chopped into 1/2-inch pieces

1/2 pound parsnips, peeled and cut into 1/2-inch pieces

1/2 pound carrots, cut into 1/2-inch pieces

1 tablespoon chile powder

1 tablespoon cumin

14-oz can of crushed fire-roasted tomatoes

1 1/2 cup water

1 cup canned hominy, drained and rinsed

1 cup canned red kidney beans, drained and rinsed

Serve with brown rice, chopped red onion, cilantro, sour cream and corn chips

In a cast-iron dutch oven or large pot heat the oil. Add the onion and garlic and cook over high heat, stirring until slightly softened, about 3 minutes.

Add the bell pepper, parsnips and carrots and cook, stirring occasionally about 5 minutes.

Stir in the chile powder and cumin, cook for about 1 minute.

Add the tomatoes, water, hominy and beans and bring to a boil. Cover partially and simmer the chile over medium heat until the veggies are tender, about 20 minutes.

Serve with the rice, red onion, cilantro, sour cream and chips.

Also tastes great reheated the next day.