Ingredients
- 3 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 medium garlic cloves, very finely chopped
- 2 large red, yellow, and/or orange bell peppers, seeded and cut into ½-inch pieces
- 4 small parsnips, peeled and cut into ½-inch pieces
- 2 large carrots, peeled and cut into ½-inch pieces
- 1 medium sweet potato or 1 small winter squash, peeled and cut into ½-inch pieces
- 1 teaspoon kosher salt, plus more to taste
- 2 tablespoons ground ancho or chipotle chile powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- 1 tablespoon smoked paprika
- 1 cup amber ale
- 1 ½ cups cups vegetable juice, such as V8
- 1 (14-ounce) can fire-roasted diced tomatoes, undrained
- 1 (15-ounce) can hominy, rinsed and drained
- 2 (15-ounce) cans black beans, rinsed and drained
- Orange wedges, sour cream, and corn chips, for serving
Directions
- Gradually heat the oil in a 3 Quart Enameled Cast Iron Dutch Oven over medium-high heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the garlic, bell peppers, parsnips, carrots, sweet potato, and salt and cook, stirring often, until the vegetables begin to soften, about 8 minutes.
- Add the ground chile, cumin, coriander, cinnamon, and paprika and cook, stirring constantly, for 3 minutes. Reduce the heat if the spices begin to scorch.
- Add the ale and vegetable juice. Stir to scrape up the browned glaze from the bottom of the pot. Bring to a boil, reduce the heat, partially cover the pot, and simmer until the vegetables are almost tender, about 8 minutes, stirring occasionally.
- Stir in the tomatoes, hominy, and beans. Simmer until heated through, about 8 minutes.
- Season to taste with salt. Serve warm with the oranges, sour cream, and chips on the side.