I picked this recipe because it contains carrots and parsnips, which we’re overloaded with from our CSA. It’s a little smokey from the chipotle, and I liked the addition of hominy. Neither Larry or I like kidney beans, so I used adzuki beans instead. I think I liked this better than Larry did – his favorite is still the version with butternut squash.

• Winter Vegetable Chili (Food & Wine, February 2010, p. 34)