Fall Vegetable Chili

By Gerry

Throw together dinner in just 30 minutes with this Southwestern-spiced veggie chili recipe. Serve with store-bought biscuits and a small green salad

Ingredients

• 1 tablespoon(s) olive oil
• 2 medium carrots, peeled and cut into 1/2-inch pieces
• 2 medium parsnips, peeled and cut into 1/2-inch pieces
• 1 medium onion, chopped
• 2 can(s) (15 to 19 ounces each) red kidney beans, rinsed and drained
• 4 teaspoon(s) chili powder
• 1 can(s) (28-ounce) whole tomatoes in juice
• 1/4 cup(s) (loosely packed) fresh cilantro leaves, chopped

Preparation

Step 1

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.