3 T. vegetable oil
1 med. onion, chopped
2 med. garlic cloves, very finely chopped
2 large red, yellow, and/or orange bell peppers, seeded & cut into ½” pieces
4 small parsnips, peeled and cut into ½” pieces
2 large carrots, peeled and cut into ½” pieces
1 med. sweet potato or 1 small winter squash, peeled & cut into ½” pieces
1 t. kosher salt, plus more to taste
2 T. ground ancho or chipotle chile powder
1 T. ground cumin
1 T. ground coriander
1 t. ground cinnamon
1 T. smoked paprika
1 c. amber ale
1 1/2 c. vegetable juice, such as V8
1 (14-oz.) can fire-roasted diced tomatoes, undrained
1 (15-oz.) can hominy, rinsed & drained
2 (15-oz.) cans black beans, rinsed & drained
Orange wedges, sour cream & corn chips for serving
1. Heat the oil in a 3-qt. enameled cast iron Dutch oven over medium-high heat. Add the onion & cook, stirring often, until softened, about 5 minutes. Add the garlic, bell peppers, parsnips, carrots, sweet potato & salt and cook, stirring often, until the vegetables begin to soften, about 8 minutes.
2. Add the ground chile, cumin, coriander, cinnamon & paprika & cook, stirring constantly, for 3 minutes. Reduce the heat if the spices begin to scorch.
3. Add the ale & 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 & simmer until the vegetables are almost tender, about 8 minutes, stirring occasionally.
4. Stir in the tomatoes, hominy, and beans. Simmer until heated through, about 8 minutes.
5. Season to taste with salt. Serve warm with the oranges, sour cream & chips on the side.
Serves 8
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