Fall Vegetable Chili

• 1 tbsp. olive oil
• 2 medium carrots
• 2 medium parsnips
• 1 medium onion
• 2 can red kidney beans
• 4 tsp. chili powder
• 1 can whole tomatoes in juice
• 1/4 c. fresh cilantro leaves

1. In 5-quart saucepot, heat olive oil on medium-high until hot.
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. Meanwhile, on large plate, with fork or potato masher, mash 1 cup drained beans.
4. Stir chili powder into vegetables in saucepot; cook 1 minute, stirring.
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. Reduce heat to medium and cook, uncovered, 10 minutes, stirring occasionally.
7. Stir in cilantro to serve.
8. Nutritional information is based on one serving.

olive oil, carrots, parsnips, onion, red kidney beans, chili powder, tomatoes, fresh cilantro

Taken from www.delish.com/recipefinder/fall-vegetable-chili (may not work)