Chipotle Vegetarian Chili Recipe

It’s the time of year when I like to make a lot of soups, and chili, of course. This Chipotle Vegetarian Chili recipe is one of my newest favorites filled with black beans, corn, fresh vegetables, and chipotle peppers. I used the canned chipotle peppers, and they are great. Just don’t go overboard and add too many. You can always add more, so start with one or two and a little bit of the sauce. The peppers and a little beer add a wonderful spicy and smokiness to this chili, but this recipe is still very healthy and low in fat. It’s perfect for an easy weeknight dinner or for casual entertaining.

Parsnip-Potato Chowder

It’s the perfect time of year for soups, and why not try something a little different such as this Parsnip-Potato Chowder? When I taught a cooking class recently, very few people in the class had ever cooked or tried parsnips. ¬†Parsnips are root vegetables, and they are related to the carrot family. Parsnips resemble carrots but are paler in color and have a slightly sweeter taste. Parsnips provide an excellent source of vitamin C, folic acid, B vitamins and fiber.¬†Combine parsnips and potatoes with a touch of fresh dill, milk and vegetable broth to create a comforting and flavorful chowder. This soup tastes so rich without using any cream, and my kids even enjoyed it. For added flavor, sprinkle with crumbled bacon and fresh chopped dill.