Fall Vegetable Chili Recipe

  • 1 tablespoon olive oil
  • 2 carrots, peeled and cut into 1/2 inch pieces (medium)
  • 2 parsnips, peeled and cut into 1/2 inch pieces (medium)
  • 1 onion, chopped (medium)
  • 2 cans each) red kidney beans, rinsed and drained (15 to 19 15 ounces Can)
  • 4 teaspoons chili powder
  • 1 can whole tomatoes inch juice (28 ounce can)
  • 1/4 cup loosely packed) fresh cilantro leaves, chopped
In 5-quart saucepot, heat olive oil on medium-high until hot. Add carrots, parsnips, and chopped onion, and cook 6 to 8 minutes or until all the vegetables are tender and beginning to brown, stirring occasionally. Meanwhile, on large plate, with fork or potato masher, mash 1 cup drained beans. Stir chili powder into vegetables in saucepot; cook 1 minute, stirring. Add tomatoes with their juice, whole and mashed beans, and 2 cups water; heat to boiling on high, breaking up tomatoes with side of spoon. Reduce heat to medium and cook, uncovered, 10 minutes, stirring occasionally. Stir in cilantro to serve.
Similar Recipes
Slow Cooker Chili
chili powder
dried pinto beans
freshly ground black pepper
ground beef
Homemade Chili
chili flavored beans
chili powder
diced tomatoes
green pepper
Oven Roasted Carrots
fresh carrots

Fall Vegetable Chili Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2018 Tecstra Systems, All Rights Reserved, RecipeTips.com