Autumn Vegetable Chili

1. 1

   Peel the carrots and parsnips, and cut them into 1/2 -inch slices.

2. 2

   Drain the beans, reserving liquid.

3. 3

   Heat oil in a soup pot and sautee the onion, carrots, and parsnips for a few minutes, stirring occasionally. While that's cooking, mash about half of the beans, using a potato or bean masher.

4. 4

   Once the vegetables start to brown, add the mashed beans, whole beans, bean liquid, chili powder, both kinds of tomatoes, and about 3 cups water. Cook, uncovered, over medium heat for 15-20 minutes, until vegetables are tender and soup is of desired thickness. (Let reduce longer for thicker chili, add water for thinner chili.).

5. 5

   Serve in bowls and sprinkle with chopped cilantro and shredded cheese, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.