Winter Vegetable Chili

We've been moving this past week so lunch and dinner has mainly consisted of flipping through take-out menus. I was thrilled when the kitchen was finished so that we could finally have a healthy home cooked meal. I had been saving my February issue of F&W that has a beautiful bowl of vegetarian chili on the cover and thought it would be perfect!
I followed the recipe exact aside for replacing the plain vegetable oil with canola oil. It's a healthier choice and preferable over olive oil if you're looking for a neutral flavor. I served it over brown rice with a side of warm corn tortillas and shredded goat cheddar with sour cream over the top. It was absolutely delicious and healthy. Could possibly be a staple in our house! Here's the recipe...

http://www.foodandwine.com/recipes/winter-vegetable-chili



Rating: A

what I'd do differently- I accidentally put the whole can of chipotle peppers with all the abodo sauce in the blender with the tomatoes and water. It was insanely spicy!!! Nate and I could handle it but next time I would add much less. The sour cream helped. I suggest you taste the abodo sauce first then add how ever much you like.