last year around this time, tom & i took to roasting sheet after sheet of sweet potatoes, turnips, celeriac & parsnips to try to get in some daily doses of fresh veggies.  it can be kind of hard {& depressing} to try to eat well in the depths of winter when the only fresh things around are root vegetables & hearty greens.

& unlike the rest of the blogosphere, i’m not really on the kale bandwagon.

when march rolled around last year, i gagged a little when faced with the metric shitton of leftover roasted root veggies staring at me in the fridge.  i couldn’t eat another bite of them, but couldn’t bear to toss them either.  thankfully, i came across this recipe.

it came together as a perfect combination of leftovers, pantry staples & desperation, but big bowls of this beer-spiked smoky sweet chili have been welcome in our dinner repertoire ever since.

CHIPOTLE SPICED WINTER CHILI
serves 4-6

extra virgin olive oil
1 lb mixed root vegetables (sweet potatoes, turnips, parsnips & celeriac), peeled & cut in 1/2 inch cubes
salt & freshly ground pepper, to taste
1 medium onion, diced
2 cloves garlic, minced
1 heaping tablespoon chili powder
2 teaspoons ground cumin
1 cup dark beer
1 28oz can whole tomatoes, crushed, with their juices
2 chipotles in adobo
1/2 cup barbecue sauce (this is our favorite)
2 tablespoons worcestershire sauce
1 15oz can black beans, drained & rinsed
1 1/2 cups frozen corn

sour cream, for topping
crushed tortilla chips, for topping

preheat oven to 425°.  spread the vegetables on a baking sheet, drizzle with olive oil, sprinkle with salt & pepper & toss to coat evenly.  roast for 30-45 minutes, until tender.  set aside.

in a dutch oven, or other large, heavy pot, heat about 2 tablespoons olive oil over medium heat.  add the onions & saute until soft & golden, 7-8 minutes.  add the garlic, chili powder & cumin & cook until fragrant, about a minute more.

pour in the beer & scrape all the brown bits from the bottom of the pan.  add the tomatoes, chipotles, barbecue sauce & worcestershire sauce.  bring everything to a boil, reduce to a simmer & let bubble away for 15-20 minutes, until thick.

add the roasted vegetables, black beans & corn & simmer until warm.  season to taste.  spoon into individual bowls, top with sour cream & crushed tortilla chips.  serve.

adapted from in good taste, tasty kitchen