b' 1 pound parsnips (4 large), peeled and medium-diced 3 pounds Spanish onions (5 medium), peeled and medium diced 2 tablespoons organic raw sugar 6 tablespoons extra-virgin olive oil 1/2 cup plus 1 tablespoon New Mexico chili powder 3 tablespoons ground cumin 1 tablespoon plus 2 teaspoons ground coriander 1 tablespoon plus 3/4 teaspoon salt, more as needed 1/4 cup dried garlic flakes 2 teaspoons freshly ground black pepper 1/3 cup tomato paste (4 ounces) 1/4 cup chipotle chilies in adobo sauce, rinsed, seeded, and coarsely chopped 2 (14.5-ounce) cans organic whole, fire-roasted tomatoes, with juices 1/4 cup cider vinegar 1 (15-ounce) can kidney beans, drained, liquid reserved 1 (15-ounce) can black beans, drained, liquid reserved 1 (15-ounce) can pinto beans, drained, liquid reserved 2 tablespoons nutritional yeastDirections:Place posole in a large bowl and cover with plenty of cold water. Cover with plastic wrap and let soak for at least 2 hours or overnight; drain. Place posole in a large pot and cover with fresh water by several inches; season lightly with salt. Bring to a simmer over moderate heat; cook, stirring occasionally, until most of the posole blooms or splitsEIGHTEENTHANNUAL open, but is not quite tender for about 90 minutes. Drain, reserving all liquid. FOUNTAIN HILLS While the posole cooks, roast poblanos on the open flame of a stovetop burnerFINEART&WINEFESTIVAL (alternatively, you can roast them under the broiler), turning occasionally untilMARAve ofFountains, Fountain Hills 4-6the uniformly blistered, 3 to 5 minutes per pepper. Place peppers in a paper bag or tightly covered bowl for 10 minutes. Remove and discard skin and seeds; dice peppers. TWENTY-SEVENTHANNUALSPRING Place a medium cast-iron skillet over high heat. When the pan is hot, drop in driedCAREFREE chilies and toast until slightly blackened, about 15 seconds per side. Remove stems andFINEART&WINEFESTIVAL knock out inner seeds. Place chilies in a small bowl with enough boiling water to justMAR101 Easy St, Downtown Carefree 18-20 cover the peppers. Cool to room temperature. Transfer chilies and liquid to a blender and puree until it forms a smooth sauce. Meet renowned artists, stroll throughout juried fine arts, In a large bowl, combine carrots, parsnips, 3 cups diced onion, sugar, 1 tablespoon chilito enjoy sipping fine wines and listeninglive music. powder, 1 tablespoon cumin, 2 teaspoons coriander, and 3/4 teaspoon salt. Drizzle$3 Admission Held Outdoors 1 0am-Spm in 3 tablespoons oil and toss well. Spread vegetables onto two large rimmed baking sheets. Roast, tossing occasionally until vegetables are deeply caramelized (edges shouldThunderblrclArtlsts.com480-837-5637 blacken slightly), 45 to 50 minutes.Heat 2 tablespoons of oil over moderately high heat in the bottom of a large pot. Stir inSuzanne Black remaining onion and 1 tablespoon of salt. Cook, stirring occasionally until onions are lightly browned, for about 7 to 10 minutes. Stir in poblanos, dried garlic, 2 tablespoons cumin, 1 tablespoon coriander, and black pepper. Reduce to moderate heat and cook, stirring occasionally, until spices are fragrant, darkened in color, and sticking to the bottom of the pot, about 5 minutes. Scrape bits from the bottom of the pot and stir into vegetables. Add 1 tablespoon oil and the remaining 1/2 cup chili powder. Continue cooking until spices are well toasted, about 10 minutes. If spices appear to be burning, reduce heat slightly and stir well.Stir in 1/4 cup dried chili sauce (reserve any extra for another use), tomato paste, and chipotle peppers. Add tomatoes with juices, 3 cups reserved posole liquid (add water to equal 3 cups if you dont have enough liquid), 3/4 cup reserved bean juice (discard any leftover), and cider vinegar. Stir well, making sure to scrape the bottom and sides of the pot. Bring mixture to a simmer over moderately low heat and cook gently, uncovered, for 30 minutes. Add posole and cook, uncovered, 30 minutes. Stir in roasted vegetables and cook, uncovered, 30 more minutes. Stir in beans and cook until warmed through. Stir in nutritional yeast to the finished chili.Ladle chili into bowls. Top with sour cream, shredded cheese, scallion, and cilantro. Serve immediately.*For a vegetarian version, use sour cream and cheddar. For vegan, use vegan sour cream and Daiya cheese. Grate the cheese for serving. Thinly sliced scallions, for serving. Chopped fresh cilantro, for serving. ArizonaRealCountry.com March 2022 39'