Winter Root Vegetable Chili – Lodge Cast Iron

Ingredients

• 3 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 medium garlic cloves, very finely chopped
• 2 large red, yellow, and/or orange bell peppers, seeded and cut into ½-inch pieces
• 4 small parsnips, peeled and cut into ½-inch pieces
• 2 large carrots, peeled and cut into ½-inch pieces
• 1 medium sweet potato or 1 small winter squash, peeled and cut into ½-inch pieces
• 1 teaspoon kosher salt, plus more to taste
• 2 tablespoons ground ancho or chipotle chile powder
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground cinnamon
• 1 tablespoon smoked paprika
• 1 cup amber ale
• 1 ½ cups cups vegetable juice, such as V8
• 1 (14-ounce) can fire-roasted diced tomatoes, undrained
• 1 (15-ounce) can hominy, rinsed and drained
• 2 (15-ounce) cans black beans, rinsed and drained
• Orange wedges, sour cream, and corn chips, for serving