Autumn Vegetable Chili

• 1 tablespoon oil
• 2 medium carrots
• 2 medium parsnips
• 1 mediim onion
• 1 (29 ounce) can red kidney beans
• 4 teaspoons chili powder
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (10 ounce) can diced tomatoes with green chilies
• 1/4 cup chopped fresh cilantro leaves (optional)
• 1/2 cup shredded cheese (optional)

1. Peel the carrots and parsnips, and cut them into 1/2 -inch slices.
2. Drain the beans, reserving liquid.
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. 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. Serve in bowls and sprinkle with chopped cilantro and shredded cheese, if desired.

oil, carrots, parsnips, onion, red kidney beans, chili powder, tomatoes, tomatoes, cilantro, shredded cheese

Taken from www.food.com/recipe/autumn-vegetable-chili-336366 (may not work)