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.
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