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Fall Vegetable Chili Recipe

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This recipe for Fall Vegetable Chili, by , is from One Community One Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, February 25, 2009

Category:
Category:

Ingredients:  
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

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
4 main-dish servings
Preparation Time:
Preparation Time:
Total Time: 30 min

 

 

 

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