Winter Vegetable Chili - The Local Palate

Ingredients

• 3 tablespoons vegetable oil
• 1 medium onion, chopped (about 2 cups)
• 2 garlic cloves, finely chopped
• 2 large red, yellow, and/or orange bell peppers, cored and cut into 1-inch pieces (about 2 cups)
• 4 small parsnips, peeled and cut into 1-inch pieces (about 1 cup)
• 2 large carrots, peeled and cut into 1-inch pieces (about 3 cups)
• 1 teaspoon kosher salt, plus more to taste
• 2 tablespoons ground chile (ancho for mild or chipotle for hot and smoky)
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground cinnamon
• 1 12-ounce bottle pale or amber ale
• 1 cup vegetable juice, such as V8
• 1 14.5-ounce can fire-roasted diced tomatoes
• 1 15-ounce can hominy, drained and rinsed
• 1 15-ounce can black beans, drained and rinsed
• Lime wedges, sour cream, and corn chips, for serving