Fall Vegetable Chili

1. 1

   In 5-quart saucepot, heat olive oil on medium-high until hot.

2. 2

   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.

3. 3

   Meanwhile, on large plate, with fork or potato masher, mash 1 cup drained beans.

4. 4

   Stir chili powder into vegetables in saucepot; cook 1 minute, stirring.

5. 5

   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.

6. 6

   Reduce heat to medium and cook, uncovered, 10 minutes, stirring occasionally.

7. 7

   Stir in cilantro to serve.

8. 8

   Nutritional information is based on one serving.

No additional tips available.