Recipe Provided By: Chef Katie Cavuto Boyle
Ingredients:
2 tbsp vegetable oil
1 large onion, chopped
2 garlic cloves, chopped
1 large red bell pepper, cut into bite sized pieces
1/2 pound parsnips, peeled and cut into bite sized pieces
1/2 pound carrots, cut into bite sized pieces
1 cup chicken, cooked and shredded
1 tablespoon chile powder
1 tablespoon ground cumin
1 tsp cinnamon
One 14-ounce can tomatoes, whole, peeled
1 can chipotle in adobo (just the chipotle…can add the adobo sauce for extra heat)
2 tsp agave
1 1/2 cups vegetable broth
1 can cannellini beans, rinsed and drained
Directions:
- In a medium, heavy enameled cast-iron casserole or Dutch oven, heat the oil.
- Add the onion and garlic and cook over high heat, stirring, until slightly softened, about 3 minutes.
- Add the bell pepper, parsnips and carrots and cook, stirring occasionally, about 5 minutes.
- Stir in the chile powder, cumin, cinnamon and season with salt and pepper.
- In a blender, puree the tomatoes and their juices with the chipotles, agave and broth..
- Add the mixture to the vegetables along with the beans and bring to a boil.
- Cover partially and simmer over medium heat for 15-20 minutes.