What's for Dinner? Chipotle Vegetable Chili

So first off I have to admit that when I saw this recipe I thought it could go either way. Sometimes I like chipotle and sometimes not and the few times I've tried the cocoa powder in chili I didn't love it. I did like the combo of foods though so I though I would give it a try and I am so very glad I did. The flavors were fantastic and I really enjoyed it. And for a change I really made no changes. I think I would prefer it without the kale, or maybe I just needed to chop it a little better.

Chipotle Vegetable Chili - Fitness Magazine
Prep: 20 mins
Cook: 45 mins

Makes: 4 servings - really big servings or
Ingredients

2 tablespoons vegetable oil
1 large yellow onion, diced
2 medium cloves garlic, finely chopped
1/2 pound parsnips, peeled and cut into 1/2-inch pieces
1 large sweet potato, cut into 1/2-inch pieces
3 cups peeled, seeded butternut squash, cut into 1/2-inch pieces
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon unsweetened cocoa powder
1 teaspoon cinnamon
1 26 ounce can diced tomatoes with juice
2 chipotle peppers in adobo, diced, plus 1 tablespoon adobo sauce
2 cups low-sodium vegetable stock (I used chicken and did add a little extra water)
2 cups chopped kale
1 15 ounce can black beans, rinsed and drained
Salt, to taste
Freshly ground black pepper, to taste

1. In a medium stock pot, heat the oil over medium-high heat. Add the onion and garlic and cook 3 minutes. Add the parsnips, sweet potato and squash; cook, stirring occasionally, 5 minutes.Stir in the chili powder, cumin, cocoa powder and cinnamon; cook 1 minute.2. Add the tomatoes, chipotle peppers and adobo sauce, and vegetable stock. Partially cover and simmer 20 minutes. Mix in the kale and stir until wilted. Add the black beans; stir to combine. Season with salt and black pepper to taste; serve
I'm looking forward to the leftovers!