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Healthy & Delicious: Winter Vegetable Chili

Editor's note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen!

[Photograph: Kristen Swensson]

It's the first real hurdle in a resolution diet: the Super Bowl. Every year, millions of blossoming healthy eaters are trapped in a 10x10 room with 50 friends, a 50-inch television, and more temptations than a Motown reunion. And while I would never advise depriving oneself of nachos and beer, there are ways to curtail the damage to your diet.

Parking yourself by the crudité table is one option, as is loading up on less fatty foods like popcorn, salsa, and pretzels. If your friends are all classy-like, shrimp and other non-fried seafood are excellent choices as well. Light beer is an acquired taste, but Sam Adams makes a decent brew, and I've never heard anyone complain about Corona Light. Chili, which we've discussed here before, is another excellent way to chow mightily without torpedoing your diet.

You can bring your own, cram it with vegetables and legumes, and no one will be the wiser. White Chicken Chili and Pumpkin Turkey Chili are stellar selections, as is Winter Vegetable Chili, the cover recipe from this month's Food & Wine.

Though entirely vegetarian, the chili is substantial, and packs some serious heat. Bizarrely, the parsnips are the highlight, since they pair beautifully with the chipotles.

It's a sweet, smoky combination I would not shy away from serving to Mike Ditka, John Madden, or two of the three Manning brothers. If you've never bought canned hominy before, I found it in the Latin foods section of my supermarket.

And that's a wrap, football fans. There's another lighter Super Bowl recipe coming next week, but until then, go [

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